Roasted Vegetables from Melissa of IS•LY…
I have a hard time eating canned or frozen vegetables. They’re always soggy and flavorless! I grew up eating freshly picked vegetables and fruits from the garden, so even buying vegetables from the store is a little painful. There’s NOTHING, and I mean nothing like fresh fruits and vegetables.
Almost two years ago, my mother-in-law came to visit and take care of us right after I had Penelope. With her, she brought all sorts of Cook’s Illustrated magazines. I had never heard of the magazine, so you can only imagine my delight when I read an issue for the first time. One of the first articles I read was about how to make sad store-bought green beans taste like they’re fresh from the garden. Of course this piqued my interest. I read on.
Basically the article was all about roasting green beans. We tried it. I was amazed at how yummy and flavorful the beans were! A few days later we tried carrots, then broccoli, then beets, then cauliflower! Turns out you can roast any vegetable (even romaine hearts, although I have yet to try that). I later learned from a fabulous cook in my neighborhood that roasting brings out the sweet flavors in otherwise bitter food. MMmm.
This is my adapted version that serves 4-6 people. Prep and cook time is about 30 minutes. Feel free to mix and match veggies: broccoli, carrots, yams, beets, cauliflower, green beans, potatoes, onions, garlic, etc. And the Cook’s Illustrated version calls for olive oil. I prefer butter because the lower burn temperature allows your vegetables get really brown and caramelize.
Ingredients:
2-4 cups of fresh vegetables, diced*
2 tablespoons butter**
1 tablespoon lemon juice
1/2 teaspoon garlic powder
salt and pepper, to taste
- Rinse and cut vegetables and place in a bowl.
- Add melted butter and seasonings. Toss until evenly coated.
- Spread the vegetables evenly on a 9×12 inch jelly roll pan and cook at 400ºF for about 20 minutes or until golden brown or shriveled. Check and turn vegetables every 10 minutes.
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