Roasting vegetables

Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then roast
until done. I did some green beans with this recipe, but I threw in some
sliced garlic cloves. Yum!

--
Bob in CT

"Bob" wrote

Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then roast
until done. I did some green beans with this recipe, but I threw in some
sliced garlic cloves. Yum!

I would not argue with you at all!

This is a fav of mine for any veggie.

Bob wrote:

Well, I'm now convinced that roasting vegetables is the way to eat *
vegetables.

What, you mean deep frying isn't the only why to cook
veggies any more? ;^) Yum, fondue oil pot. I have long
encouraged folks to cook veggies all sorts of ways.
Steam, stir fry, raw, deep fry, stew, bake, pickle.

Plus, it's simple. *Heat the oven to 400 (or so), take your *
vegetable of choice and put some oil, salt, and pepper on, and then roast *
until done. *I did some green beans with this recipe, but I threw in some *
sliced garlic cloves. *Yum!

It's certainly traditional to bake/roast root veggies.
Thanks for the training that it works well with low
carb veggies.

"Bob" wrote in message
news
Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then roast
until done. I did some green beans with this recipe, but I threw in some
sliced garlic cloves. Yum!

--
Bob in CT

Bob,

Anyone hasn't tried roasting veg doesn't know what they are missing. In
small quantities, I particular enjoy rost carrots and roast pasnips. They
taste so sweet I had to check and recheck the carb content.

--
Rich
http://www.richdavies.com/low-carb-diet.htm


--
Posted via a free Usenet account from http://www.teranews.com

On Mar 26, 4:50*am, Bob wrote:
Well, I'm now convinced that roasting vegetables is the way to eat *
vegetables. *Plus, it's simple. *Heat the oven to 400 (or so), take your *
vegetable of choice and put some oil, salt, and pepper on, and then roast *
until done. *I did some green beans with this recipe, but I threw in some *
sliced garlic cloves. *Yum!

--
Bob in CT

For those of us who don't like to heat up the entire kitchen for a few
green beans, opening a can of vegetables into a microwave-safe bowl
with a little butter or margerine works great. Frozen veggies work
great in the microwave too and many have special sauces with them now
(like Green Giant frozen bags with sauce).

Also, you can bake a potato in about 10 minutes in the microwave.
They shrivel a little, but the taste is the same with less time to
cook, no need for foil and a huge savings in energy bills. (Works for
turnips, sweet potatoes and yams and possibly for parsnips as well).

Also, you can bake a potato in about 10 minutes in the microwave.


Cooking a Potato is not low-carb!!!

--

Ken

"Buddhism elucidates why we are sentient."
"Buddhism follows thought throughout the Universe."
"Karma means that you don't get away with anything."

"schizobeck" wrote in message
...
On Mar 26, 4:50 am, Bob wrote:
Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then roast
until done. I did some green beans with this recipe, but I threw in some
sliced garlic cloves. Yum!

--
Bob in CT

For those of us who don't like to heat up the entire kitchen for a few
green beans, opening a can of vegetables into a microwave-safe bowl
with a little butter or margerine works great. Frozen veggies work
great in the microwave too and many have special sauces with them now
(like Green Giant frozen bags with sauce).

Also, you can bake a potato in about 10 minutes in the microwave.
They shrivel a little, but the taste is the same with less time to
cook, no need for foil and a huge savings in energy bills. (Works for
turnips, sweet potatoes and yams and possibly for parsnips as well).

On Mar 26, 6:50 am, Bob wrote:
Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then
roast until done. I did some green beans with this recipe, but I threw in
some sliced garlic cloves. Yum!

Works even better with asparagus. Salt, pepper, olive oil and maybe
some lemon juice.

Roasting condenses flavor. much better than boiling/steaming flavor
away.

If you want to go really nuts, grill this stuff (hint: toothpicks +
greenbeans /asparagus = rafts, very easy to turn on the grill).

"Ken Kubos" wrote in

Also, you can bake a potato in about 10 minutes in the microwave.


Cooking a Potato is not low-carb!!!


Eating a potato is not low carb!

"Hollywood" wrote in message
...
On Mar 26, 6:50 am, Bob wrote:
Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then
roast until done. I did some green beans with this recipe, but I threw
in
some sliced garlic cloves. Yum!

Works even better with asparagus. Salt, pepper, olive oil and maybe
some lemon juice.

Roasting condenses flavor. much better than boiling/steaming flavor
away.

If you want to go really nuts, grill this stuff (hint: toothpicks +
greenbeans /asparagus = rafts, very easy to turn on the grill).


I have one of those BBQ bowls with all the little holes in it. I heap it
with zucchinni, summer squash, bell pepper, mushrooms, little tomatoes
(added later), onion, asparagus, and any other LC veggies I have on hand.
Drizzle with evoo, salt, garlic powder, and put on the grill till all are
beginning to brown. Have a nice serving with supper, and save the leftovers
for our morning omelet.

"Hilly" wrote in message
...

"Hollywood" wrote in message
...
On Mar 26, 6:50 am, Bob wrote:
Well, I'm now convinced that roasting vegetables is the way to eat
vegetables. Plus, it's simple. Heat the oven to 400 (or so), take your
vegetable of choice and put some oil, salt, and pepper on, and then
roast until done. I did some green beans with this recipe, but I threw
in
some sliced garlic cloves. Yum!

Works even better with asparagus. Salt, pepper, olive oil and maybe
some lemon juice.

Roasting condenses flavor. much better than boiling/steaming flavor
away.

If you want to go really nuts, grill this stuff (hint: toothpicks +
greenbeans /asparagus = rafts, very easy to turn on the grill).


I have one of those BBQ bowls with all the little holes in it. I heap it
with zucchinni, summer squash, bell pepper, mushrooms, little tomatoes
(added later), onion, asparagus, and any other LC veggies I have on hand.
Drizzle with evoo, salt, garlic powder, and put on the grill till all are
beginning to brown. Have a nice serving with supper, and save the
leftovers for our morning omelet.

Oh yeah, and wax beans on the grill are great, too!