Roasting vegetables results in the caramelization of the natural sugars in vegetables which intensifies the flavor and sweetness. Roasting is a fast and easy way to make lots of vegetables at one time. Place a variety of vegetables on several sheet pans and roast them all at the same time on different racks in your oven. You can mix and match spices or just go with olive oil, a dash of salt and freshly ground pepper. By making large batches of vegetables, you can enjoy them all week in salads, as snacks or as side dishes.
2 tablespoons extra-virgin olive oil, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon coriander, pinch of cayenne pepper, 1/4 teaspoon kosher salt, 1 head cauliflower, chopped Preheat oven to 425 degrees. In a large bowl, combine oil, spices, and salt. Toss the cauliflower in the spice mixture. Roast on a lined, rimmed baking sheet for 25 minutes, stirring occasionally. Nutrition Note: Cauliflower is one of those cancer fighting cruciferous vegetables which also includes broccoli, arugula, Brussels sprouts, cabbage, bok choy, watercress, turnips and kale. To get enough of the cancer fighting compounds, eat cruciferous vegetables several times each week. judymatusky.comCurry Roasted Cauliflower
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I like to use smoked paprika!
That’s a great idea!