Roasted Veggies

This week i am bringing out a staple method of cooking that is utilized 2-3 nights a week in my home. As the warmer months creep closer to us, I wanted to take the time to talk about one of my all time favorite ways of preparing vegetables, roasting.I know that it sounds odd to some or boring to others, but I ensure you that roasting just about any fresh veggie you have at home can give it new life. Roasting also gets you away from the kitchen and gives you a break from steaming or sautéing over the hot stove at dinner time.

I have roasted so many vegetables using this method that I have lost count. What I can tell you is that I never had cauliflower or brussel sprouts until I made it this way, and now i am a HUGE fan. I have experimented a lot, but have found that my favorites have been roasted tomatoes for sauces and pastas, string beans, broccoli, and this recipe for cauliflower and brussel sprouts. The absolute best part is that you prep it, toss it, set it, and forget it.

Now, Come the summer, we are going to be lighting up our Webber Charcoal Grill every other day or so to do most of our cooking. That will mean that the roasting will be replaced with a quick trip on the red hot grates of the grill for the veg. The Flavors will be completely different grilled, but equally delicious. More to come regarding the grill in the months to come. Until that time, roasting veggies is the go to way that I will share today. It is the simplest and most fool proof way of prepping vegetables that I can think of. it has also saved many a meal from falling flat on taste. Although this recipe isn't a full recipe or meal, I think that once you try out this method, you can create your own fun ways to incorporate roasting into your cooking.

Roasted Cauliflower and Brussel Sprouts

1 head of cauliflower, cut into florets

1 bunch Brussel sprouts, halved

4 tablespoons of EVOO

1 tablespoon of garlic power

1 teaspoon of salt

1 teaspoon of cracked black pepper

*the only equipment for cooking you will need is 2 cake/brownie pans (13x9) for roasting. Overcrowding could lead to less color on your veg, so make sure to spread out. We learned this the hard way and realized quickly that we require 2 pans for our 2 bellies most nights.

Preheat oven to 400 degrees.

Cut the cauliflower into florets and do the same with your sprouts. It is very important during this step to make sure that mostly all of your veg is even in size for even cooking.

Next, fill one pan with the sprouts and the other with the Cauliflower. Add 2 tablespoons of Oil to each pan and toss.

Distribute the 3 spices/seasonings equally between the 2 pans and toss. Place both pans on top rack of your oven uncovered.

Cook for anywhere between 30 and 45 minutes. Stir half way through your desired cooking time.

*cooking equipment and cooking time may vary, but I cook mine for as long as I can to get the most color and flavor out of my veg.

One of my all time favorite ways to serve these roasted vegetables is to serve them along side a pork tenderloin and some rice or stuffing. The nice thing is that you can do anything with it. The roasting brings out a nuttiness in green vegetables and cauliflower that is aromatic and addictive. I almost always over estimate the amount of veg that we need bc it NEVER goes to waste. Roasted veggies are great to have around and enjoy hot or even cold the next day.

I wanted to share this with everyone today because I think that roasting gets a bad rep sometimes. I have heard some sat that it makes things dry or boring. On the contrary, I would say that roasting opens up the world of flavor and allows for moisture to do its thing in the tastiest way possible. It is all about the time and love you put into your dish. Trust me and try it.

Now, go put those cake pans to good use and get roasting! Happy eating.