Thursday, July 9, 2015

Baking or Roasting

Root vegetables such as carrots, squash, potatoes, and beets are great for both baking and roasting. You want to make sure the vegetable you are using has a high enough water content, otherwise it will dry out when cooked.

You should always leave on the skins as well because it provides key nutrients. Softer vegetables such as broccoli florets and asparagus should be roasted; this only takes about 10 to 15 minutes.