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Monday, February 8, 2016

Fruit and Veggie Tip - ROAST

















ROAST
  • Red peppers in the oven at 450°, turning every 15 minutes until done (blackened skins). Peel off the skin and slice them, then drizzle in oil and garlic and refrigerate. A Perfect addition to any salad, sandwich or antipasto dish!
  • Whole red potatoes in the oven after tossing them in a mixture of olive oil, garlic and rosemary until tender for a mouth-watering side to any meal!
  • Some winter vegetables cut in large pieces – parsnips, turnips, rutabaga, beets, sweet potato are some good choices. Coat lightly with olive oil, sprinkle with your favorite herbs, and roast at 425° for 30-40 minutes until tender and browned.
  • Brussels sprouts drizzled lightly with olive oil, and sprinkled with salt. Magnifique!
  • Thin slices of sweet potato to make chips.

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