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LOCATION: Recipes >> Vegetables >> Roasted Veggies 09

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Roasted Vegetables

Vegetables
Parchment paper
Baking sheet
Oil or butter
Salt
pepper
sugar
balsamic vinegar
spices
chopped parsley and/or other herbs

This works with a wide range of produce: potatoes, squash, onions,
asparagus, cauliflower, baby artichokes, pumpkin, mushrooms,
peppers, sweet potatoes, eggplant, zucchini, and Brussels sprouts.

Cut your vegetables into serving-sized pieces. Peel the ones you
like peeled. (For potatoes cut them and wash off the starch. For
eggplants, slice them, salt them a bit and let them set until they
begin to "weep," then squeeze out as much moisture as you can.)
Dry the pieces off and toss them with oil or melted butter (just
a LITTLE oil or butter--part of the beauty of this dish is that
it's fairly light). Lay them out on a parchment-lined baking sheet
and bake in a 375F oven for around 20-30 minutes, or until everything
starts to look slightly browner than when you put it in.

Arrange the vegetables on a plate and sprinkle with whatever
condiments you like (or have around).

Note 1: You can roast a piece of fish or chicken (or marinated
tofu) on the baking sheet with the vegetables. It makes a nice
little dinner. Not much clean-up effort either.

Note 2: This method also works with some fruits--apples, pears,
pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle
on a bit of sugar, honey and/or vanilla. Serve plain or with ice,
sour or whipped cream.

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