20 Top Recipes That Will Change the Way You Roast Vegetables

, Food Network, http://www.foodnetwork.ca/ever...sted-root-vegetables

Something magical happens when you toss vegetables with olive oil, sprinkle with salt and roast in the oven at the perfect heat. The flavours deepen, bringing out the natural sweetness of each bite that’s crispy on the outside, tender on the inside—and when done right—perfectly caramelized all around. From old favourites such as potatoes, squash and beets to our new obsessions including radishes and kale, discover our most popular roasted veggie recipes.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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Colourful Roasted Root Vegetables

Colourful Roasted Root VegetablesThis dish is eye candy with heirloom carrots in vibrant hues, deep burgundy beets, cream coloured parsnips and golden garlic. Roasting the vegetables concentrates their earthy and sweet flavours and the caramelization also adds tremendous flavour and texture. This is a simple and satisfying dish best made with the freshest seasonal vegetables you can find.

Get the recipe for Colourful Roasted Root Vegetables

Hasselback Sweet Potatoes

Hasselback Sweet PotatoesWhole sweet potatoes are sliced thinly two thirds of the way through, kept intact along the bottom, and doused with olive oil before roasting in the oven. This genius technique allows for the maximum surface area to get golden and crispy for great texture while the center of each slice remains fluffy and moist. Serve these beauties up with tangy and thick Greek yogurt and chopped scallions.

Get the recipe for Hasselback Sweet Potatoes

Pan-Roasted Tomatoes

Pan-Roasted TomatoesWe know scientifically speaking, tomatoes are fruits, but since they're a dinner staple, we couldn't help adding them to this list. Silky and juicy tomatoes roasted with balsamic vinegar, red onion and a touch of sugar to enhance the natural sweetness, this is a beautiful dish spooned over rice or couscous, tossed into pasta, or as a side to complement almost any main.

Get the recipe for Valerie Bertinelli’s Pan-Roasted Tomatoes With Quick Balsamic Jam

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