Roasting might just be the best way to cook vegetables. Roasting is a fancy term for cooking food in a hot oven. The intense heat causes excess moisture to evaporate, leaving a crispy, browned exterior. And all that browning makes food taste better.
Roasting is a great way to cook cauliflower, winter squash, carrots, and Brussels sprouts. Cut veggies into bite-sized pieces, toss with olive oil, and then spread out on a rimmed baking sheet. When veggies are lightly browned, they are ready to enjoy.
Lining a rimmed baking sheet with special paper that has been treated so it can go in the oven without burning (called parchment paper) is a good idea when baking anything that might stick_everything from cookies to roasted vegetables. The paper also makes cleanup a snap.
When the baking sheet is cool, just remove the parchment and throw it in the trash. In a pinch, you can use foil in place of parchment (it’s better than nothing), but waxed paper is not designed to go into the oven and is not an option. Follow this recipe with your kids.
ROASTED BROCCOLI
Servings: 4
Start to finish: 35 minutes
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
Pinch pepper
6 cups broccoli florets, large florets cut in half
1 lemon, cut into wedges
Nutrition information per serving: 158 calories; 130 calories from fat; 14 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 174 mg sodium; 6 g carbohydrate; 3 g fiber; 0 g sugar; 3 g protein.
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