Fruity olive oil or neutral sunflower oil and a pinch of salt turn the dry air of your oven into a super flavor conductor, caramelizing and concentrating the juices within the vegetables. Gnarly celeriac, earthy rutabagas and snappy carrots melt into a naturally sweet, almost candied version of themselves, without an ounce of sugar. Oh, and tomatoes! If you find yourself with those drab, winter tomatoes, roasting will transform them into sweet and savory jewels.
Root vegetables will take longer to cook as compared to something softer such as zucchini or eggplant, but all should be roasted in the same 400 degree F oven with varied times.
Serves 4 to 6
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