Tuesday, December 7, 2010

Roasted Vegetables

Oven Roasted Corn
1 can of whole kernel corn drained
Olive oil

Directions: Preheat oven 400*. Drain corn and pour onto a metal jelly roll pan (you may want to line with foil for easy clean up). Drizzle with olive oil to coat. Sprinkle with salt, pepper, and Tony Chachere's(if you want a kick of spice) Cook until browned it takes about 15-20 minutes This feeds 3 adults a helping, so you can multiply as much as you need to easily.

Roasted Vegetables 
1 medium onion chopped
6 yellow squash chopped
1/2 bag of baby carrots
Olive Oil

Directions: Preheat oven 400* Cover a jelly roll pan with Reynolds Non-Stick foil for easy clean up. Toss you vegetables onto the pan with a liberal coating of olive oil. If you don't have enough oil the carrots will not really get soft. Sprinkle some kosher salt, pepper, and Tony Chachere's on top and roast for 50 minutes until the carrots are to the bite that you prefer. I enjoy a little over cooking to get the veggies caramelized and a soft bite on the carrots. Also don't limit yourself to just these veggies you really can use anything.

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