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Sick of Steamed Veggies? Try This!

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  • Tip Bones

In my house, steamed vegetables are always on standby. But, as much as I like the convenience of bag-steamed veggies to supplement my dinner, it's not the most exciting of side dishes. For the less veggie-inclined, steamed vegetables might even sound like a punishment. But with a little extra effort and a bit of practice, you might develop a liking for vegetables roasted in the oven.

'Roasted?' Don't you mean 'baked?' While we are using the oven for this process, roasting is a different animal than baking. Baking is generally done at a much lower temperature than roasting, which occurs at temperatures of 400°F or above. Roasting has the ultimate goal of charring the food just a little on the ends, which needs those extra few degrees. So, do you just put veggies in a pan and pop it in a 425°F oven? not exactly.

First, chop your vegetables into pieces. Bite sized will do! Coat them in a tablespoon or two of oil; I like olive oil myself, but any oil you find tasty can work. Sprinkle the veg with a little salt and pepper, or your desired seasoning. I find that a little rosemary and basil works wonders for mine! arrange the veggies on a sheet pan lined with parchment paper. Spread them out a little, the width of your thumb apart, if you can. Cooking temperatures may vary for different vegetables, but I recommend trying out 425°F. Thicker or root vegetables might require extra time. Roast until the vegetables are tender, and the ends are a bit dark.

Try it out tonight!

Photo: Pixabay

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