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I don’t know why it’s taken me so long to come around to the idea of roasted vegetables, but now that I’m there, I understand the fuss. Not only is it fairly quick and hands free, the roasting brings out carmelized flavors that add a wonderful richness to vegetables.
This post isn’t about recipes per se, but I wanted to share some pictures of vegetables I’ve roasted and describe briefly what I did. The main thing is all cook within 15-20 mins at 350 degrees in an oven or over the stove-top. In the oven I usually cook them right along with the meat so it all gets done in one fell swoop.
I covered it with oil, salt, pepper and some seasoned salt, and put it in the oven at 350 for 20 minutes while the meat was broiling in there.
Roasted Green Beans
I was making Bacon-Wrapped Chicken and threw in some green beans at the same time. These, I didn’t even bother to season. When I took the pan out to flip the chicken over, I made sure to soak the green beans in some of the bacon grease that had been rendered by tipping the pan so the grease would run down. So good!
Roasted Yellow Squash with Proscuitto
These, I roasted in a sauce pan. I took some proscuitto and crisped it in the pan, and then put the squash in over medium high heat to get it to carmelize. After they browned, I put in a tablespoon of water and covered it. Very tasty.
Asparagus wrapped in Proscuitto
Okay yeah I made this but it was so fiddly and fidgety! The Proscuitto just sticks to everything including your hands. I think I will try this with salami or something else next time. But it was very tasty. Wrapped the asparagus in proscuitto and then broiled it in the oven for 15-20 minutes.