Roasting Revealed: A No-Hassle Way to Eat Healthy
Make the most of fall: Just place some fresh veggies in a pan and let your oven do the work for you. Brooke Parkhurst and James Briscione, authors of Just Married & Cooking: 200 Recipes for Living, Eating, and Entertaining Together, share their step-by-step method for no-fuss roasting (and less cleaning up).
Want to whip up a fast and healthful meal? It's as easy as chopping up some fresh veggies, tossing them with a few seasonings, and letting the oven do the rest.
So while your oven is working overtime-the superhigh temperature concentrating and creating new flavors-you might as well grab your Scrabble board and a bottle of Morellino di Scansano, because roasting is the most effective and flavorful cooking method that requires approximately zero attention.
Simple Roasting Rules
A little oil or butter helps the vegetables color. Never forget the kosher salt and freshly ground pepper. Try to cut all the veggies into a similar size so they cook evenly, though it's okay to make different shapes to keep it interesting.
Method
Cut the items to be roasted into bite-size pieces and combine in a bowl. Season with salt, pepper, herbs, and/or spices. Add some form of fat (oil or butter) -- just enough to coat. Spread the items in a single layer in a pan with low sides. Don't crowd! Get it into a hot oven. Dense, slow-cooking vegetables (think root vegetables like butternut squash) should cook at 400 to 425 degrees for 20 to 25 minutes. Tender, quick-cooking vegetables (spring and summer veggies like squash and corn) can be cooked at 400 to 450 degrees for 8 to 12 minutes. Always roast vegetables until they are tender enough to be pierced with a knife.
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