If there’s a vegetable you think you don’t like, just roast it
With so many of you having to stay home and cook for the first time — ever or more than you have in a long time — we get that it can be overwhelming to have to cook all your meals from scratch. So, we’re here to get you started.
Roasting is essentially baking at a high temperature. The intense dry heat of the oven evaporates the moisture in produce and caramelizes natural sugars, teasing out the sweetness of root vegetables like carrots and mellowing the bitterness of cruciferous ones like Brussels sprouts.
For small and tender vegetables, such as green beans, asparagus or sliced carrots, start at 450 degrees so that they’ll char quickly.
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