Saturday, April 1, 2006

Orange's Roasted Veggies

Related article: Orange Tree Imports' Very Own Orange

Forget boiling, steaming and sauteeing! Oven roasting concentrates veggies’ flavor, carmelizes their sugars, browns beautifully and retains their shape. These easy examples – a warm side and a chilled party snack – will prove the point: no fuss, no mush.

Oven-Roasted Asparagus

Preheat oven to 450° F. Clean a pound of fresh asparagus, trimming off the woody ends. Line a jelly-roll pan with a silicone liner or aluminum foil. Spray surface with olive oil or cooking spray. Spread asparagus in a single layer. Mist with olive oil (a Misto sprayer works great), turn and spray again. Sprinkle lightly with freshly ground salt and pepper. Roast for 20 minutes, stirring once. Garnish with lemon wedges.

Marinated Brussels Sprouts and Baby Carrots

Preheat oven to 400° F. Using the same method as above, roast a pound of Brussels sprouts and a half pound of baby carrots. Let cool. Combine with 1/4 cup balsamic vinegar in a lidded container. Refrigerate at least two hours, occasionally shaking to mix.

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