We are quickly approaching the season of fresh vegetables, as evident from the warm temperatures and green grass that is starting to poke up out of the ground. The Arkansas City Farm and Art Market starts later this month, heralding the return of homegrown produce.
My husband and I love vegetables, but eating them only one way can become boring.
Luckily, there seem to be ever more recipes that allow us to use vegetables in unique ways.
From using cauliflower to create a flavorful pizza crust to using zucchini to make noodles to use in Italian cuisine, there seems to be no limit to the ingenuity of modern veggie recipes.
As busy entrepreneurs, we don’t always have the time to spend hours in the kitchen, preparing one meal.
Thankfully, there is a plethora of vegetables that are hearty enough to survive the roasting process, but taste great with minimal seasoning.
Even better, the process is so simple, it takes only moments to pair one of these vegetables with either chicken or pork to create an entire meal.
Some of our favorites are okra, carrots, broccoli, fresh green beans and asparagus.
Roasting these vegetables is a simple process.
Preheat the oven to 350 degrees Fahrenheit and choose an appropriately sized glass baking dish.
Rinse the vegetables thoroughly and make sure to place them evenly in the bottom of the pan.
Drizzle the vegetables with olive oil and sprinkle them with whatever seasonings you wish.
We generally stick to salt, pepper and minced garlic, but almost anything will work.
The vegetables can cook on their own, or they can be cooked in the same pan as the meat you choose.
Nearly any combination will cook to perfection in just 60 short minutes.
I hope this cooking method will help you to enjoy fresh produce just as much as we do!