I agree with LIBBYL1 -- roasted. Some are good at 350F for 45 or more minutes, but some, especially cauliflower and even carrots, are better gently oiled and cooked at about 400F for an hour. They get just crisp enough with a little browning around the edges. Rosemary with potatoes, thyme with most things, dill with carrots. A splash of balsamic vinegar at the end for that 'acid' that sparks contrast and brightness.
On the other end of the time scale: asparagus, string beans, and broccoli for only about 15 minutes in the oven, and with a little lemon juice (or balsamic vinegar) at the end.
Break broccoli into florets Toss florets with a little bit of olive oil (just a bit, you can add more if necessary) (toss with your clean hands to get a feel for how distributed it is) Spread out florets on a foil lined and sprayed cookie sheet Sprinkle with garlic salt Broil until the tips of the broccoli are just burnt
easy veg recipe is to roast them - all different sorts together though I love garlic, onion, peppers, butternut, pumpkin etc. Just spray them with a bit of oil and into a hot oven until done. Use fresh herbs if you have and balsamic vinegar can be great...If using veggies that cook for different times then put the ones that take longest to cook in first. And if this is all you are eating (no protein source), add some garbanzo beans from a can towards the end or some feta (delicious roasted)
I especially love winter squash in the autumn! Recenty I learned this trick to make the squash easier to cut open -- put the WHOLE squash into the microwave on high. Stay close, little squash, like acorn squash, need less than 3 minutes. Bigger squash, like spaghetti squash, may need as much as 5 minutes.
This heats up the inside of he squash and makes the soft enough for you to cut through easily & remove the seeds for the rest of the cooking time.
For Thanksgiving I served spaghetti squash browned in a little herb butter -- YUM!
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