Hints for Healthier Cooking – Roasting Vegetables
Roasting Vegetables
By roasting veggies, you’ll caramelize the natural sugars that they contain and add a depth of flavor that naked veggies lack.
Set the oven to 450 degrees. Slice the veggies about ¼ to ½ inch thick lay them in a single layer. Lightly spritz with olive oil to prevent them from drying.
Beets: 1 to 1 ½ hours
Winter squash: 8 to 12 minutes
Carrots: 15 to 20 minutes
Green beans and read peppers: 12 minutes
Onions: 30 minutes
Sweet potatoes: 15 minutes
Summer squash or zucchini slices: 5 to 8 minutes
Eggplant: 10 to 15 minutes
Hints for healthier cooking:
Use sun-dried tomatoes in recipes to add the mellow richness and smokiness that fatty pork adds to soups, stew, and pizzas.
Swap fruit for most of the fat in baked goods: Reduce the amount of fat to about ¼ of the original amount and replace the rest with prune pill filling (lekvar) or applesauce.
Brown butter to use less: Heat a bit of butter in a skillet until it becomes fragrant and turns nutty brown. This increases its flavor so you’ll need to use less. A little bit drizzled over corn, eggs, or vegetables tastes like you’re using a lot.
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