Roasted Vegetables Friday, April 11, 2014

Ingredients

A recipe from the UT Healthy Living Kitchen

Preheat the oven to 425 deg. Cut vegetables you want to roast into pieces of approximately the same size. Spray a baking sheet with sides with cooking spray. I like the olive oil spray best. Sprinkle the cut vegetables in the pan being sure to keep them in a single layer. Spray the vegetables with the spray. Sprinkle on salt, pepper or any spice or herb blend as desired. I like to leave off the salt and add Italian seasoning. This will work with potatoes, carrots, turnips and even beets. Be careful to not having other vegetables touch the beets if you mind the staining. If roasting asparagus, cauliflower or broccoli, you will need to take a little care because the tips of the asparagus and the soft parts of the other two veggies can cook quicker than the stem portion. Place the baking sheet into the preheated oven and roast about 20 minutes stirring about half way through

Directions

Roasting Okra
The only change I make from the instructions above is that I wash and dry the okra. I then split it from the tip to the stem without cutting through the stem. I usually use only salt on okra.

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