Roasted vegetables are full of flavor — and easy to prepare. Simply roasted with salt, pepper, olive oil, and garlic, vegetables become insanely addictive (if you can imagine addictive vegetables)! While roasted cauliflower is one of my favorites, don’t limit yourself. Try the classic Brussels sprouts, carrots, and broccoli. Summer offers great choices as well with zucchini and yellow crookneck squash.
What makes roasting vegetables so great? Flavor and more flavor. Boiling and steaming are bland and often leave vegetables mushy and unappealing. Roasting, on the other hand, turns vegetables golden brown with crispy browned bits that are crunchy and delicious. You can even add parmesan cheese on top when the vegetables are almost tender, continue to roast until the vegetables are cooked through and the cheese is melted and browned.
Crank up the oven – it’s time to roast.