Ina seems to have several recipes for roasted veggies in her book. The are all about the same method, just different cooking times. I did asparagus and zucchini. They were both very yummy. I think I will be roasting alot more veggies in the future, the flavor is something you can't get from a fast saute' in a skillet.
--Carissa
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I roasted brussel sprouts and carrots last night--but this time cut my brussel sprouts in half lengh-wise, and my carrots were mini-baby carrots. Both cooked in the same amount of time. I think I like the brussel spouts cut in half best, as more of the flavoring gets on them...oh, I also used garlic salt instead of plain salt. I just cooked until barely tender--think it took about 20 min.
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