Today has been a great, lazy day. For lunch, I gave veggies a break and had a nice steaming plate of lasagna. A little Italian food does the body good!
For dinner, I am making a roasted veggie plate including carrots and potatoes.
1. Always use parchment paper. Trust me on this one! I spent too many years scraping away chunks of veggies from my baking sheet! Parchment paper is magical. So far, nothing I have ever cooked on it has stuck.
2. Seasoning is your friend. To me the best veggies are well-seasoned. For sweet potatoes and carrots I use Italian Seasoning. For roasted french fries I typically just use Seasoned Salt. Experiment with seasonings and find what you like best.
3. Cut ’em up! The most successful roasted veggie will be cut into small pieces. Don’t try to roast veggies whole, except maybe carrots……to be safe, just cut them up!
4. EVO. In my opinion, roasted veggies taste best with some extra virgin olive oil brushed over them. However, at desperate times, I have been known to just spray them down with non-stick spray, which works!
5. The longer the better. Most vegetables are very firm, thus it takes time to roast them until they are no longer hard-as-a-rock. Of course, timing depends on the vegetable and your oven. I make sure to give my veggies plenty of time to roast (and I admit, I kinda like the slightly charred veggie!).
6. Heat baby. I crank my oven up! Usually to 400 degrees. I stay away from going any higher than that because parchment paper can only handle up to 420 degrees. I feel that 400 degrees is the best roasting temperature.
In other news, I start Physical Therapy on my knee tomorrow. I am anxious to see how it goes and hope that it helps so that I can get back to running. Every time I see a runner, a pang of jealousy goes through me. I can’t believe I miss it this much! I will keep y’all updated 🙂