The sprouts first get
roasted in the oven with nothing more than a little bit of olive oil and a sprinkle of salt and pepper.
Use a paper towel to press the eggplant dry and
then roast in the oven for about 10 minutes on each side then let cool.
I'm absolutely obsessed with this veggie because
after roasting it in the oven, you can easily shred it with a fork and you basically end up with a big bowl of pasta.
If using left over almond meal remains from making almond milk, spread the meal over a baking tray and
lightly roast in the oven while it is getting up to temperature.
While the beets are cooking, toss the chickpeas with cumin, olive oil and salt and
roast it in the oven alongside the beets, shaking the pan every 15 minutes or so.
Put the almonds in a small baking dish and
roast them in the oven along with the broccoli until they are fragrant and light brown, about 7 to 8 minutes.
Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then
quickly roasted in the oven until tender, slightly caramelized and crispy around the edges.
I always used to struggle too, but the microwave works so well here and you still get the wonderful flavor that comes
from roasting in the oven!
A
quick roast in the oven brings out the zucchini's delicate, earthy flavor, plus it's an easy hands - off way to cook zucchini for a fast vegetable side.
We find that tossing some vegetables in olive oil and then
roasting them in the oven gives them a thin «skin», which makes them less slippery and easier to pick up!
Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then quickly
roasted in the oven until tender, slightly caramelized and crispy around the edges.
You can make them on the grill,
slow roast them in the oven, and try them with different spices or just the traditional hot wing sauce.