Guest guest Posted April 21, 2005 Report Share Posted April 21, 2005 Roast them whole. Most veggies should be roasted whole unless they are really big. Although carrots and potatoes can be cut up before roasting them. I love roasting peppers. Roll them in oil and roast until completely cooked. Then put them in a paper bag and close up for a couple of minutes. When you take them out, the skins just pull off so easily. I got a wonderful cookbook last year for christmas. It's all about roasted vegetables. It's called The Roasted Vegetable by Andrea Chesman. We followed the recipe to roast garlic. It came out wonderful. I really need to get that book out more often. Here's a link to amazon with a picture of the book: http://www.amazon.com/gp/reader/1558321691/ref=sib_dp_pt/104-6299005- 2596750#reader-link Denise , Jenni Billings <jenni@b...> wrote: > do you slice them first?? or just roast them whole?? > I always think of you all when I go to the grocery store! =) > ~ Jenni > > On Thursday, April 21, 2005, at 12:33 PM, organic_homestead wrote: > > > > > Yep, the beets we ate as kids were from a can and sometimes pickled. > > > > Roasting beets are very easy, just like any other vegetable. Coat > > them with a little oil, lay them on a cookie sheet and roast at 450 > > until tender, usually about 30-40 min. depending on how large the > > beets are. Also, the smaller beets might have a sweeter flavor than > > some of the big ones. > > > > Denise > > Quote Link to comment Share on other sites More sharing options...
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