ROASTIN' 101

Farmers markets --

One of my favorite things in the spring/summer time! I always load up on farm fresh eggs, flowers and of course all of the colorful vegetables. Strolling down the market isles, I looked down in my bag and laughed. So many veggies! There are many reasons why I love vegetables. for one, there so colorful. They brighten up my plate every time I eat and I truly know that I am eating a good well-balanced meal. Second, there is so many things you can do to them. Blanch, sautee, freeze, broil, bake and roast! I choose roasting over the list named above. Why? because they keep their crunch, you can choose different spices to really capture a dish and they store really well as leftovers.

After checking out and strolling home, I unloaded all of the vegetable, prepared to wash them and began my meal prepping!

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Tips and tricks for roasting veggies

• gather your tools

• cutting board​

• vegetable knife

• baking sheet(s)

• avocado oil

• spices - staples (turmeric, garlic, pink salt, red pepper flakes, curry, black pepper)

• wash and slice your favorite vegetables

• coat baking sheet with avocado oil

• line baking sheet with sliced goods and re-coat with oil

• sprinkle seasonings all over goodies

Tip:

I roasted them at 450 degrees (yes, 450 degrees!) for about 20 minutes, shaking the pans at least twice during the cooking process so the veggies wouldn’t stick and burn. Be sure to check the veggies as they cook, and just keep going until they’re nice and lovely with dark bits around the edges.

Trick:

I use two baking sheets because I don’t want to crowd the veggies. If they’re crowded, they won’t roast as easily and beautifully.

Enjoy!

xx,

gl