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Roasted Veggies

19 May

It’s beet season!  I love beets, though I only discovered that recently.  The one thing I dislike about beets, however, is how they turn everything bright pink. But they’re worth it.  I have never just cooked up beets myself, however, so I had to Google the best way to peel a beet. Turns out it’s pretty easy! Just roast them and then use a spoon to slide between the skin and the beet under running water and it just peels right off.

They cook up so beautifully that I just had to take a few glamour shots…

We were in a veggie roasting mood, so we also threw some mushrooms, onions, carrots, and (our new favorite) daikon onto a pan and cooked up a zero point veggie feast!

In general, you can basically roast any veggie.  To keep it point free, put it on a Silpat and then spray it quickly with some cooking spray.  Put in a 400 degree oven and roast for about 20 minutes (thicker, heavier veggies may take longer).  I test for doneness along the way, however, this formula works for most hard vegetables.