Some days, it seems I need more room on top of my stove than I actually have in order to fix dinner. With all the fresh vegetables appearing in the Springtime market, I’ve solved one problem – finding room to prepare the vegetables! Aside from fixing the family raw carrot sticks every night, I have started roasting vegetables! I’ve discovered that just about any vegetable can be cut down to size, oiled, seasoned and roasted in the oven at 350 degrees for about 20 minutes.
I use a rimmed, baking sheet lined with parchment paper (less clean up!). I cut down my vegetables to chunky, relatively equal size and toss them in some olive oil, sometimes a spritz of lemon juice, salt, pepper and any other herb or spice I have in the cupboard. If you want to add a very mild cheesy taste without the calories, a few tablespoons of nutritional yeast add vitamins and no fat. Bake until just tender and serve. If you want to add potatoes to the mix, cut into chunks and parboil to almost done and mix in with the rest. Fresh mushroom caps are good, too. There, you now have both the starch and vegetable taken care of for the meal leaving you time to concentrate on the protein.
Today, I’m roasting some heirloom carrots with mushrooms and red bell pepper strips. Another favorite of last week was wedges of cabbage brushed with olive oil and season with garlic powder, salt, and pepper along side sweet potatoes, scrubbed, cut in half and given the olive oil treatment, too.