One of the very easiest and most delicious ways to celebrate fresh veggies is to simply roast them. Roasted vegetables are a staple in my diet and with all the varieties of vegetables available I don’t have to repeat a vegetable unless I want to. I have my favorites though: Brussels Sprouts tossed in a little Djion and maple syrup, carrots lightly roasted with cardamom or Garam Marsala, cauliflower with coconut oil and red pepper flakes.
Tovolo has a great vegetable helper in the kitchen that makes roasting vegetables a snap! Just like our baking mats, we made one for vegetables! It is a silicone mat that fits onto a half sheet pan and protects your pans as well as makes clean up so easy – wipe and done! Also the thickness of the silicone allows the vegetables to still caramelize on the mat just like they would if you used parchment paper. It even has suggested cooking times for the most common vegetables to roast.
The key to roasting is cooking evenly and the best way to achieve this is to try to cut your vegetable into similar size pieces. Also, if tossing in oil, try to coat the vegetables evenly as well. This will help everything cook at the same time and also allow for the oil to aid in caramelizing the outside of the vegetables.
Oranges, reds, greens, and purples in every hue.