by Melanie A. Albert, intuitive cooking expert, author, speaker, retreat host, Founder & CEO Experience Nutrition Group, LLC
Within my home-cooking, cooking classes, cookbook, and recipe blogs, one of my key philosophies is learning some simple culinary techniques and then using the techniques to cook all kinds of veggies. For those of you who know me from classes, Facebook, and my blog, you are aware that I love roasting veggies.
Roasting is simple and the cooking process caramelizes the veggies keeping them crisp on the outside and moist on the inside. The flavor is always delicious and roasting can be used in any season with basically any veggies our farmers grow.
Today I roasted veggies that I purchased on Saturday at this week’s Gilbert Farmers Market from a few of our amazing local organic farmers: Steadfast Farms, Blue Sky Farms, Abby Lee Farms, and Crooked Sky Farms. Plus, I still had a few turnips from The Farm at South Mountain. I was especially happy to also cook beans from Crooked Sky Farms for the first time.
And, I had fun experimenting with roasting a few roots – carrots and radishes – with the whole veggie. I roasted the roots and the greens and they were so beautiful. Definitely food art!
- Sweet potatoes (Crooked Sky Farm)
- Carrots (Blue Sky Organic Farm)
- Radishes (Steadfast Farm)
- Tomatoes (Abby Lee Farms)
- Broccoli (Blue Sky Farm)
- Turnips & Breakfast Radish (The Farm at South Mountain)
- Black Beans (Crooked Sky Farm)
- Organic extra virgin olive oil
- Dry seasoning (Today Penzeys Fox Point (salt, shallots, chives, garlic, onion, green peppercorns)
- Pre-heat oven to 375 degrees Fahrenheit.
- Slice veggies into equal-sized pieces.
- Coat veggies with olive oil and seasonings.
- Place veggies flat side down on parchment-lined flat sheet pan.
- Cook for 15 minutes.
- Cook another 12-15 minutes.
- Plate with quinoa and black beans.
I have just started a new Facebook Group: Simple Plant-Based Daily Eating Tips with Melanie Albert. Please come over and join in the conversation.
Interested in learning more plant-based culinary skills, Melanie’s book includes 84 simple culinary techniques.