Roasted Vegetables

Tips & Tricks:

Wash, peel if desired and slice/cut veggies to your desired size.  Remember if all of the pieces are cut the same size then they will cook evenly.  I like to cut veggies into bite size pieces so it’s easy to eat without cutting again.  Also, you make sure the flavor you season them with will reach each piece.

 

 

  • Root vegetables (potatoes, sweet potatoes, brussel sprouts, butternut squash and such) will take much longer to cook then other veggies)
  • Asparagus, peppers, mushrooms, zucchini and such all cook faster then root vegetables
  • If you are using a combination then start by roasting your root veggies first and add the other veggies at the end of the cook time.
  • I also like to add oil to my root veggies before roasting, BUT NOT to my other veggies.
  • If using oil while roasting, definitely toss in a mixing bowl to make sure the oil is coated evenly on all veggies.  You can sprinkle with salt and pepper in the bowl or on the flexipan.  Once veggies are prepped, place them in your deep flexiflat (or flexipan of choice) that is sitting on your perforated baking sheet.  You can also use your bonMat but keep in mind if you use a lot of oil or your veggie is a vegetable that sweats (zucchini and mushrooms and onions) then you will be better off with the deep flexiflat or grande round mold for veggies.

Roast at 400 degrees:

Root vegetables: 25-30 minutes depending on quantity and how well you like them roasted

Other veggies: 8-12 minutes depending on size of veggie and quantity and how well you like them roasted (I only roast asparagus for 7-10 minutes depending on thickness)

I like to drizzle with oil and balsamic as soon as they come out of the oven.  Enjoy!

 

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