I finally decided on a non-stick finished stainless steel roasting pan as advised by some kitchen experts and readers. And first on my roasted recipes list is roasted vegetables…
I lugged a huge bag of vegetables from the supermarket (a good 1.5KM walk), excited to use the oven and the brand new roasting pan. Roasting vegetables is fairly easy, even beginner cooks like myself can definitely do.
Just cut up your vegetables of choice (I used potatoes, carrots, onions and garlic. Pre-heat the oven at 200 degrees – not sure what the gas range equivalent is though. How I love having an electric oven! – while you chop the veg.), season with salt, pepper and herbs of choice (I used dried rosemary), drizzle with a generous amount of olive oil then mix with your hands to coat the veggies evenly.
Chuck the roasting pan into the oven and cook for 50-minutes. Check every so often (around the 30-minute mark) and just give the veggies a good stir.
Just make sure you are not famished while cooking as the sizzling of the olive oil and the wafting of the fresh, earthy perfume can really make your mouth water.
This batch was so delicious that I could actually just eat it on its own, without any meat. You know how incredulous that is for a carnivore like me I am soooo excited to roast some more vegetables this week! Weeeee!
Daydreaming of more roasted yummies,