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.
No comments :
Post a Comment