Roasting Vegetables

-Did you know few techniques do as much as roasting to build big, intense flavors with so little effort? Roasting in at least a 400 degree oven, vegetables will release moisture and become naturally sweetened and their flavors intensified.

-For best results, coat vegetables with a little bit of oil or melted butter, toss with seasonings, place in a hot oven and roast for approximately 30 minutes; stirring occasionally. My favorite combination is fresh green beans, new (red) potatoes and carrots. As far as the seasonings go with this - I just toss them with sea salt, fresh ground pepper and garlic. After they come out of the oven, I drizzle them with fresh lemon juice.

-Using a heavy pan works best and will keep the vegetables from burning.

-Spread the vegetables out in a single layer so they will cook evenly.

-For easy cleanup, use a nonstick pan or line your pan with foil coated with non-stick cooking spray.