Top 5 Cooking Techniques To Master For The Holidays

3) Roasting Vegetables                                                  (3 of 5)

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3) Roasting Vegetables                                                  (3 of 5)

 

 

 

Do you love to eat blanched or steamed vegetables? Perhaps, you like to eat them as a side dish to a meal or toss them into a healthy and green salad. Have you ever tried to eat them roasted? The rich flavor you receive from roasted vegetables is no match for blanched and steamed vegetables.

To cook roasted vegetables for dinner or a light evening lunch, you need to preheat your oven to 400 degrees Fahrenheit. Next, use parchment paper to cover a cookie sheet. Cut the vegetables into smaller pieces or thick chunks.

Place your favorite veggies on the parchment paper. Add olive oil, black pepper, and salt to your veggies and toss to combine. You can toss using two wooden spoons or just simply use your hands. Once you have coated every vegetable piece with oil, spread them in layers on the baking sheet. Place the baking sheet in the oven and cook for about twenty minutes.

However, the duration you need to roast the vegetables for depends on what type of veggie they are. For instance, root vegetables such as carrots, Brussels sprouts, potatoes, and butternut squash take around forty minutes to an hour to roast where as broccoli, onions, peppers, and mushrooms take around twenty minutes to half an hour to roast.

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