Roasted Veggies
Roasted veggies are a delicious life saver. A few basic rules help you maximize flavor and really nail the right crunchiness:
Chop into even pieces so they cook uniformly
Salt AFTER roasting to avoid sogginess
Spread out on pan with enough space
Don't use too much oil because this could contribute to sogginess
Slice onions or entire cloves of garlic are always a good idea
Roast heartier herbs like thyme, lemon thyme, oregano, marjoram, rosemary, bay leaves, tarragon, and sage (add softer herbs after because they will burn)
A little grated Parmesan and/or drizzle of balsamic reduction or squeeze of lemon at the end goes a long way!
Roasting times vary from 10-60 minutes, so don't roast very different veggies on the same pan.
My favorite veggies to roast are butternut squash, delicata squash, sweet potato, white potato, brussels sprouts, broccoli, kale, cauliflower, carrots, but there are so many possibilities to explore!
