Friday, February 28, 2014

Roasted Veggies for the City Girl

I have had some heavy posts lately and I hate to stray too far from the original purpose of this blog.  Though I haven’t made many new recipes lately, I have perfected some tricks in the kitchen and I thought I would share one today.

I LOVE the taste of roasted veggies.  Baking is my number one way to cook anything.  I love the char, the sweetness that erupts from simple roasted Brussels sprouts, chopped broccoli, butternut squash…pleasant sigh, I could go on and on.

But getting to the store often enough to buy fresh veggies is a challenge for me.  I don’t have a car, and though my boyfriend has a truck, I loathe the thought of driving it down the tiny row-house lined streets and parking it in the parking garages built circa 1920 originally meant for little buggies and carriages (slight exaggeration).  So I usually do a Peapod order (grocery delivery service) every few weeks or make a Trader Joe’s run when I can convince the BF to drive me.

This means that I have to stock up on frozen veggies like, ugh...

BUT I have a trick that I use now. 

Check out my recipe for perfectly roasted, previously frozen veggies –
  1. Steam the veggies in the microwave until they are thawed, but still a little cold.  For Steamfresh veggies, about 2 ½-3 minutes should be perfect.
  2. Pat them dry.
  3. Place them on a large baking sheet sprayed with cooking spray.
  4. Season with garlic salt and pepper.
  5. Bake at 425 degrees for about 15 minutes.
  6. Toss with tongs about halfway through.

Anyone else have tips for making previously frozen foods stand up to their fresh versions?

Anyone look forward to living in the burbs just because it is easier to get to a grocery store without relying on public transit?

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