It may be 90 degrees in Texas, but that won’t stop us from turning on our ovens and roasting up a storm!
Easily one of the more versatile vegetables on this list, you can’t go wrong with roasting cauliflower. It takes to seasoning well and can be made into a rice or served as “steak.” You can even bake it whole! Drizzle 2 tablespoons of olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish and enjoy!
We see cabbage year round in our grocery store, but roasting it really makes it come alive! Slice the cabbage so that teh inner pieces circle within the slices. You don’t want to cut them too thick, aim for 1/2 inch slices. Drizzle olive oil, salt and pepper and pop in the oven at 400 for 35-40 minutes. It’ll be ready once the sides start to turn golden brown. Once they’re out, add crumbled sliced of bacon and tomatoes for a delicious and warm salad.
Kohlrabi’s origin in nature is the same as that of cabbage, broccoli, cauliflower, kale, collard greens, and Brussels sprouts: they are all bred from, and are the same species as the wild cabbage plant (Brassica oleracea). Kohlrabi has a taste and texture that is similar to cabbage hearts and broccoli stems, but milder and sweeter.
Kohlrabi stems are surrounded by two distinct fibrous layers, that don’t soften very much when cooked. It’s best to peel these layers away during preparation. When roasted the flavor of Kohlrabi sweetens and mellows. We like to roast Kohlrabi tossed with a mild olive oil and finish it with a splash of lemon juice and sea salt.
Is there anything a sweet potato can’t do?! The sweetness shines through and pairs perfectly with compound butters, sauces, cream and makes a delicious french fry. We’ve even sliced them thin, roasted them and created potato chips! You can see a foolproof way to prepare sweet potatoes here.
Oh brussels sprouts. The unsung hero of our dinner plate. How we regret refusing your nutritious and tasty ways as children! If we could take it all back, we would. Make up for your childhood hatred of the sprouts and preheat that oven to 350! Slice them in half, toss with olive oil (and maybe some uncooked, chopped bacon? Yeah, we said bacon!), salt and pepper and leave in the oven for 25-30 minutes, depending how crispy you like them!
And don’t forget! We have a Giveaway happening! Follow us on Instagram for a chance to win our ENTIRE LINE of organic meals! Find us @BeetnikFoods!