Roasting Isn't Just For Comedians
VEGGIES Love It, Too!
In case you missed it - Roasting turns vegetables' natural sugars into a slightly nutty, subtle sweet taste and brings out their flavor like no other cooking method. PLUS, roasting saves you calories and locks in key vitamins and nutrients. 

Roasting is easy:
  • Turn on your oven to 400 degrees
  • Cut veggies into 2" pieces
  • Put them on a cookie sheet
  • Sprinkle your veggies with 1 Tbsp of olive oil and a bit of salt and pepper
  • Use your hands to mix the veggies up and spread them out so they don't overlap
  • Cook for 15 - 25 minutes or until slightly soft and slightly brown (See tips below)
  • Turn once when half way through cooking time
Get creative! Try serving roasted vegetables as a snack or a side dish. Mix up different vegetables for more color and taste. Add a few herbs or a bit more seasoning during the last five minutes of cooking for a little extra zing. There are a bunch (get it?) of ways to make tasty veggie treats. 


Roasted Kale Chips
Recipe 

Ingredients: 
  • 1 Bunch of Kale
  • 1 Tbsp Olive Oil 
  • 1 tsp Salt  
Preparation:
  • Preheat an oven to 350 degrees 
  • Line a non insulated cookie sheet with parchment paper
  • Carefully remove the leaves from the thick stems and tear into bite size pieces 
  • Wash and thoroughly dry kale
  • Drizzle kale with olive oil and sprinkle with seasoning salt
  • Bake until the edges brown but are not burnt, 10 - 15 mins
     

How to Roast
Tips

 

Standard Cooking Times for Roasting: 

  • Beets: 20 - 25 min
  • Broccoli/Cauliflower: 20 - 25 min
  • Brussel Sprouts: 20 - 25 min
  • Butternut Squash: 25 - 35 min
  • Carrots/Parsnips: 20 - 25 min
  • Green Beans: 15 min
  • Potatoes: 25 - 35 min

For All Veggies:   

  • Tear or cut into bite sized pieces 
  • Mix with olive oil and salt 
  • Flip once during roasting
  • Roast with the skins on to seal in more nutrition
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