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How to make roasted vegetables

Roasted vegetables are prepared as follows:

Materials: baking dish, vegetables.

1. First prepare a large baking dish. Mat good tinfoil. Oven pre state hood heat 450F, cut your favorite vegetables into large pieces.

2. Spread the vegetables in the baking dish and sprinkle them with salt and black pepper and toss with olive oil.

4. Transfer to the oven and roast for about an hour, turning once in the middle. After baking, let it cool, and eat it with a little vinegar.

Other ways to cook vegetables

1. Grill: asparagus, corn, eggplant and mushrooms. These can be lightly grilled directly over charcoal and are full of flavor. It is best to brush the vegetables with some cooking oil. Grill them over high heat for an appropriate amount of time, then place them over medium heat and slow-roast them for a few moments. During the grilling process, they should be turned frequently to prevent scorching and burning.

2. Sauté: Brussels sprouts, leafy greens, mushrooms and peppers. Sautéing vegetables in cooking oil, the most important thing is to master the cooking time, green book refers to the lively leafy vegetables usually a few minutes will be greatly reduced in volume. During cooking, observe the color of the vegetables or taste the texture to prevent overcooking.

3. Oven roasted: beets, squash, carrots, cauliflower and sweet potatoes. Roasting vegetables in the oven is relatively slow, and the natural sugars in the vegetables break down during the roasting process, making them sweeter and more flavorful.

4. Before roasting, be sure to brush the vegetables with a little cooking oil and place them in a container such as a flat-bottomed baking dish. You should also turn the vegetables during the roasting process so that the color of the roasted vegetables is more uniform. The oven temperature depends on the size of the vegetables, and in most cases, the oven temperature should be set at 204 degrees Fahrenheit to 232 degrees Fahrenheit.