From the mouth of my husband this afternoon, he shared that throughout his life he has never liked vegetables more than when we just roast them in the oven. He loves the crispy broccoli and cauliflower mix that is easy to make as well. Honestly, I am beginning to wonder if you can’t just cook everything to perfection with a little oil, salt, pepper, and garlic in an oven set to 375, and on a cookie sheet covered with parchment paper.
Tonight was a bit of a test, I have never cooked radishes or turnips before, but as I venture into unchartered territory, I relied on the experiences that I have had with all of our other vegetable favorites. Brussel Sprouts, Cauliflower, Broccoli, Sweet Potatoes, Carrots, and Okra have all been devoured at our dinner table after the simple technique mentioned above. So why not Radishes and Turnips?
And…success… sided with a pan seared steak which was seasoned with a little garlic, paprika, salt, and pepper.
So it has been confirmed. You can cook just about anything to perfection with a 375-degree oven, cookie sheet covered in parchment paper, olive oil, salt, and pepper (and sometimes garlic powder). The average time is 35-45 minutes. The test is if you can pierce said vegetable with a fork. Granted we like our veggies a little crispy so sometimes the broccoli is a bit darker than normal, but who doesn’t like crispy (maybe on the verge of burnt) veggies. Sure as hell beats anything coming out of a can or the freezer section!
So go out there and experiment, find a vegetable…. find a root veggie, try some Brussel Sprouts dice up some broccoli…shoot Kale even works.