It was a beautiful dry fall day today. The temperature went up to 70 ºF during the day, but after sunset, it got cold quickly, thus I had to go home. There was LES Garden Festival going on this weekend, and I could listen to pretty good rock and jazz when I was walking around. When I got home, I decided to roast vegetables because I had green beans at home and bought beets at the farmer’s market. At this time, beets are still in the oven because they take longer than carrots and green beans or a chocolate cake. Roasting vegetables in oven is easy and versatile. You can use left overs in a salad next day.
Ingredients: your choice of fresh vegetables such as green beans, carrots, beets, butternut squash, zucchini, tomatoes, potatoes, ah, endless list here.
- Wash and trim vegetables. Heat oven at 350-400 ºF.
- Splash olive oil on a baking sheet. Put vegetables in the baking sheet and sprinkle sea salt, and roll them over in the olive oil by hands.
- Bake in the oven until vegetables becomes soft, but not mushy. Vegetables with high sugar content such as carrots cook quicker than potatoes. So, as each vegetables are done, take them out of the oven. My carrots and green beans took about 10 minutes. Sliced beets (1/2-3/4″ thickness) took 35 minutes.