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My daughter has been telling me how good roasted vegetables are. The vegetables in my life have usually been frozen, preferably with some kind of yummy sauce. I could not imagine cutting up some veggies, tossing them with a bit of olive oil and salt and pepper and simply roasting them in then oven could possibly be good.
Color me wrong. Yummy! For the record I roasted potatoes (skins left on), sweet potatoes (also with the skin), asparagus, carrots, zucchini (with skin), red peppers, and whole cloves of garlic. I had some squash which I forgot to cut up, another day I guess. And yes, the potatoes are carbs but eating them with no added sauce along side other vegetables make them okay. I think. I'm still learning. And next time - I need to have more green vegetables. But all in all, I would recommend this cooking method for vegetables. There's nothing to it and it's surprising good! (from a carb and sugar addict, that's saying something!)
3 comments:
I absolutely love roasted veggies. They're even good cold the next day.
Me too. No better way to cook them in my book.
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