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In the Kitchen with Caitlin—Batch Cooking Part 2

Posted by Caitlin Quinn Dunn, MS, RD, LDN on Sep 15, 2017 11:07:00 AM

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For those of you unfamiliar with the process, roasting vegetables is when you take your favorite variety of vegetables, spread them in a single layer on a baking sheet, lightly drizzle them with oil, and season to taste. The roasting process brings out the natural flavors of the vegetables and makes them slightly crispy on the outside but tender on the inside. (A great mouth-feel!) I have yet to come across a vegetable I haven’t enjoyed roasted. From root veggies like sweet potatoes and parsnip to summer veggies like zucchini and tomatoes; you really can’t go wrong. Because there are so many options, an added bonus to roasting vegetables is that is can be pretty economical. You can purchase what’s on sale and be confident that you’ll enjoy the taste. 

Welcome back to another installment of In the Kitchen with Caitlin! Last week I walked you through the basics of batch cooking, and today I’d like to dive a bit deeper into the topic and focus on roasting vegetables. 

We love roasted vegetables so much here at Boston Heart that we have at least ten recipes featuring them. Today I’m going to show you the basics of how to roast a large batch of vegetables, and ways you can use the leftovers throughout the week. 

Since I like to use the vegetables in different dishes as leftovers, I tend to roast them. I just toss in a small amount of oil and save the seasoning for later, but you can absolutely experiment with different spices before roasting. 

Batch Cooking - Veggies.jpgAll you need to roast vegetables is a pan and an oven. This can be a pizza stone, cookie sheets, a roasting pan, or even a casserole dish will work. I like to use cookie sheets because they are large and I can have two going at once, but if you only have one, you can just as easily cook the vegetables in batches.

Depending on where you look, you’ll see different temperatures and times for roasting vegetables. As a general rule, I tend to stick to 375° F and cook them for 30-45 minutes or until tender and slightly browned. You may find that root vegetables like sweet potatoes and turnips take a bit longer, but you can shorten the cooking time by cutting them into smaller sized pieces.  

Batch Cooking - Veggies 2.jpgOnce roasted, there is so much you can do with these veggies! You can simply reheat them as side dishes, or use them for fajitas, on top of pizzas or even as an interesting addition to salads. I love to use the broccoli in this mini frittata recipe. The red peppers can be used for this roasted red pepper sauce, which is delicious on chicken, and the tomatoes and onions can be saved for tomato soup.

 

So the next time you’re trying to decide which sides to make for dinner give vegetable roasting a try. You will have delicious vegetables prepared for the week and benefit from the nutrients they provide. If you’ve ever tried roasting vegetables, leaves us a note in the comments section and tell us your favorite combinations.

See you in the kitchen!

In good health,
Caitlin

Topics: Health and Wellness