Naturally Gluten-Free Meals
ROAST VEGETABLES
DIRECTIONS
Preheat
oven to 400-450F
Rimmed
baking sheet, lined with parchment paper
Choose
the vegetables and wash, peel or don’t peel, but cut everything into the same
size, usually about 1-inch pieces.
Spread
evenly on the pan and do not overcrowd. Season everything with salt and pepper
and drizzle with oil. Toss everything gently to coat evenly.
Get
creative, for more flavors try adding garlic, curry powder, fresh/dried herbs, vinegars,
citrus, sesame oil, bacon, taco seasoning, mustard, pesto, etc. Keep in mind
things like honey and cheese need to be added closer to the end so that they don’t
burn.
Don’t
forget to toss halfway. The edges of the baking sheet cook hotter than the
center, and the bottoms need to be flipped up to brown evenly.
How
Long to Roast
Cook
times are approximate, heavier vegetables take longer to cook. Simply choose
what’s in the fridge. Roasting vegetables, like making soup, is a great way to
utilize items that may be reaching the end of freshness.
Tomatoes
– 15 minutes
Asparagus
– 20 minutes
Bell
Peppers – 20 minutes
Green
Beans – 20 minutes
Yellow
Squash – 20 minutes
Zucchini
– 20 minutes
Broccoli
– 25 minutes
Brussels
Sprouts, halved – 25 minutes
Cauliflower
– 25 minutes
Butternut
Squash – 30 minutes
Cabbage,
1-inch slices – 30 minutes
Carrots,
1-inch chunks or baby carrots – 30 minutes
Sweet
Potatoes – 30 minutes
Onions
– 35 minutes
Potatoes
– 45 minutes
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
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