Quote:
Originally Posted by CFrance
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.
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I agree I don’t like them where they turn bitter. My favorite is roasted carrots with Vidalia onion chunks. I also toss mine in olive oil, kosher salt and a small amount of pork butt rub.