Photo used under Flickr Creative Commons license, courtesy of CarolinesPlantBasedDiet.com.
Body: Spinach. Arugula. Butter. Romaine. Salad combinations are endless, especially when you consider the topping and dressing options. But one day it happens—you just don’t feel like eating salad anymore. With winter approaching, it’s natural to start craving warmer, heartier food. Roasting is a simple and fantastic way to heat up your lunch while keeping it healthy and full of veggies.
Here are some general tips for roasting vegetables:
- Pre-heat your oven to 425°F
- Place the vegetable on a baking sheet, cast-iron pan, or roasting pan. Don’t feel like dirtying up a pan? Use parchment paper or aluminum foil!
- Toss or rub a spoonful or two of olive oil over your vegetables before roasting, just enough to coat.
- The larger and firmer the vegetable, the longer it takes to roast. Whole potatoes and beets can take an hour or more, while cauliflower and broccoli florets will roast fully in about 15 minutes.
- Poke with a fork or paring knife–if it’s tender, it’s ready!
- Most roasted vegetables do not need much more than a pinch of sea salt. But a little lemon juice, olive oil, and sometimes even a bit of grated parmesan cheese go a long way.
Roasted vegetables can be dressed and packed for a lunch without getting soggy, and you can prepare extra to eat throughout the week. Best of all, when you’re ready for salads again, they make a fine fall salad topping. Heck, roasting can even jazz up your favorite fruit! So, go veggie crazy.
The Kitchn, How to Roast Any Vegetable
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