Quote:
Originally Posted by Opmoochler
We love roasted asparagus, brussel sprouts, broccoli, summer squash, zucchini, and carrots. Just toss a bit of olive oil or coconut oil with coarse salt and pepper in a zip bag and then spread on a cookie sheet at 425 until just fork tender (depends on what veggie you're doing) 10-25min.
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I like this. We do asparagus & green beans (not together) in a very little olive oil, and put it on non-stick aluminum foil on a sheet pan. Garlic salt & pepper.
For the green beans, I put some minced garlic, salt, pepper, shaved onion, & afterwards top with toasted pine nuts.
I do not like oven-roasted vegetables that are brought to the "browned" stage. Food bloggers call this nutty and good; I call it burnt. But roasting just to the tender stage is our favorite.