Oli+Ve

Taste the World's Finest Premium Olive Oils and Vinegars

HOW TO ROAST VEGETABLES

 
 
HOW TO ROAST VEGETABLES
HOW TO ROAST VEGETABLES
Rosemary Potatoes  Preheat oven to 400 degrees. Cut small red potatoes in half (or large potatoes into pieces). Toss in EVOO. Dip cut surfaces into a mixture of fresh rosemary leaves, salt and cracked pepper. Lay them face down on a baking sheet. Bake until toasted brown ~ 30 minutes. For a spicier potato try using Cajun seasoning salt.
Green beans Preheat oven to 450 degrees. Wash and trim beans ~ allow them to dry. Toss in EVOO and spread on baking sheet. Grind over black pepper. Bake 15-20 minutes until soft and starting to brown; turn them occasionally. Sprinkle with salt.
Roasted Garlic & Shallots Preheat oven to 350 degrees. Don’t remove paper skins ~ unless they are loose. Toss with EVOO. Bake shallots ½ hour; garlic for 1 hour. Stir occasionally. They will slip right out of their skins.
Roasted Carrots Preheat oven to 400 degrees. Use skinny carrots or cut larger carrots in half, lengthwise. Peel them and dry them. Baste lightly with EVOO, grind over black pepper and bake on a cookie sheet for about ½ hour until carrots are soft and starting to brown.
Roasted Red Peppers Heat the broiler. Place whole peppers on a baking sheet and as close to the heat as possible. Allow skin to blacken, turn when needed. Remove from oven and put into a brown paper bag, roll down top and let steam closed up in the bag. When cool, remove core and seeds ,  peel. Use them in salads, on sandwiches and pizza. A bowlful mixed with a little garlic, minced parsley, EVOO and black pepper served with French bread and a baked chevre and a good glass of red wine ~ makes a perfect picnic!