Currently studying law at New York Law School, Rachel Lader played on a nationally ranked soccer team when she was in high school. Today, Rachel Lader enjoys cooking and learning new recipes to share with her family.
An important skill for home cooks is learning to roast vegetables. While some cooks think steaming vegetables is best, roasting brings out the most flavor while preserving most of the nutrition. To roast vegetables, preheat the oven to 400 degrees. Chop or slice the vegetables into small pieces and toss them with olive oil, salt, and pepper. Adventurous cooks may also add other spices.
Line a baking sheet with parchment paper. Spread the seasoned vegetable chunks in an even layer, and put them in the oven. Roast vegetables such as broccoli, onions, mushrooms, and peppers for 15 to 20 minutes. Let heartier vegetables, such as Brussels sprouts, carrots, and butternut squash, roast for about double that time.
An important skill for home cooks is learning to roast vegetables. While some cooks think steaming vegetables is best, roasting brings out the most flavor while preserving most of the nutrition. To roast vegetables, preheat the oven to 400 degrees. Chop or slice the vegetables into small pieces and toss them with olive oil, salt, and pepper. Adventurous cooks may also add other spices.
Line a baking sheet with parchment paper. Spread the seasoned vegetable chunks in an even layer, and put them in the oven. Roast vegetables such as broccoli, onions, mushrooms, and peppers for 15 to 20 minutes. Let heartier vegetables, such as Brussels sprouts, carrots, and butternut squash, roast for about double that time.
