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Cook-in-Progress: How to roast vegetables

BY DI ARTS STAFF | FEBRUARY 23, 2009 7:30 AM

It’s a mantra you’ve heard since preschool from your mother, Marge Simpson, and every issue of Fitness magazine: Eat your vegetables. But that order can be tough to fill if you’re not into spinach or baby carrots — even when they’re drenched in ranch dressing. The solution to your veggie aversion may involve olive oil and lots of spices, both essential components to roasting vegetables. Following this simple formula won’t tack five years onto your life, but at least your relationship with Farmers’ Markets will vastly improve.

What you’ll need:
Non-leafy vegetables
Olive oil
Thyme
Pepper
Oregano

1. Heat the oven to 400 degrees
2. Combine a variety of non-leafy vegetables (potatoes, carrots, squash, peppers, mushrooms, and onions all work) and cut them into roughly 1-inch chunks.
3. Toss vegetables with 2 tbsp. olive oil (or enough to coat the vegetables) and thyme, pepper, and oregano
4. Roast in the oven for one hour, or until tender

— by Katie Hanson


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