Guess what? I found a gold mine in my vegetable garden this week! I was turning over the dirt in my garden and found carrots! Not just a few, but a few pounds! They were buried under a foot of dirt in a big jumble. Needless to say I couldn’t waste them, so I roasted them (short of the bag I sent over to my mother’s carrot-eating dog), and made a tarragon roasted carrot soup. I waste nothing.
I love to roast veggies. I made a roasted Roma tomato and garlic sauce when I made the roasted carrot soup. You can roast almost anything and come up with a caramelized, sweet, nutty version of the vegetable you’re roasting. Bell peppers are a classic, as is garlic. Asparagus, broccoli, and squash all work just fine too.
Eat them as a side dish, puree into soups, chop into salads, roll into wraps, top pizzas. Ideas are endless and the flavor is amazing.
- Preheat oven to 400.
- Chop or slice veggies into pieces.
- Lightly toss with olive oil. Don’t believe recipes that say you have to use a lot of olive oil, not true. I toss with very little olive oil, or spray with olive oil cooking spray.
- Toss with herbs that you like. Thyme works with almost anything. Salt and pepper to your taste.
- Bake in oven until tender. Asparagus and broccoli you don’t want too well done, but squashes and peppers should be tender and lightly browned.