A couple points to make about roasted veggies. If you roast @ 425, your veggies will carmelize and sweeten up on their own--no need to add sugar at all. Onions carmelize into pieces of 'candy', and don't resemble taste or texture of a raw onion. As for the garlic, I add the whole cloves, and let them roast whole, as well. Sometimes I smash a couple cloves slightly with the flat of the knife to release garlic oil, then toss with veggies, olive oil, and salt. I roast most my veggies now, because it's so forgiving. I can keep them in the over until rest of dinner is ready: asparagus, cauliflower, onion wedges, brussels sprouts, potatoes, etc. Never had a bad roasted veggie!!
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A couple points to make about roasted veggies. If you roast @ 425, your veggies will...