Red Delicious apples, broccoli, brussels sprouts, garlic, eggplant, cabbage, baby kale, chestnuts, chipolinni onions, rutabaga, sweet potato
Meal Ideas: roasted chipolinni onions, savory cabbage pancakes, chestnut soup, loaded black bean sweet potato boats, steamed broccoli and squash with tahini sauce, roasted brussels sprouts with maple aioli
Let's talk about roasting vegetables. Most any vegetable can be roasted in the oven and will turn out amazing. When it doubt, try it anyways and see what happens! Here are some basic types from The Kitchn to help you avoid some common mistakes:
1. Cook your veggies with enough fat. A good rule is 1 tablespoon to 1 pound of vegetables.
2. Cut veggies into equal sizes. One to two inches is a good spot to start.
3. Flip veggies part way. This will help them get evenly charred and caramelized.
4. Cook at the right temperature. Between 400 and 450 degrees is recommended.
5. Don't overcrowd the pan. Keep everything in a single layer.
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