HOMENEWSROOMPROGRAMSSCHEDULE
The Produce Corner Recipes
Heart-Healthy Roasted Vegetables and Fruits
A unique and amazingly simple way to enjoy eating more fresh fruits and vegetables. Nearly all vegetables and many fruits can be roasted in the oven "dry" without any moisture in a pre-heated oven at 400 degrees for 1 to 1 1/2 hours or until the vegetable or fruit can be pierced easily wit a knife or fork. This roasting method reduces the water content of the product, yet highly intensifies the flavors without a significant loss in nutrients.
Listed below are just a few of the produce items that can simply be washed and placed on a cookie sheet or in a roasting pan and dry roasted to be prepped and served then, or stored in a storage container or poly bag for future meals.
Ingredients
- All potatoes, whole
- All peppers, halved and seeded
- All onions, whole or peeled and sliced
- Carrots, whole
- Celery, whole
- All squash, hard or soft-skinned
- Radishes
- Turnips
- Rutabagas, peeled
- Asparagus
- Broccoli
- Cauliflower
- Corn, in the husk
- Eggplant, whole or sliced
- Garlic, whole (cut off tops after roasting to spread on crackers or bread)
- Leeks
- Green Onions
- Mushrooms, whole
- All apples
- All stone fruits, ripe, stones removed
- Pears
- Tomatoes, whole or sliced thick
Directions
Experiment and have fun!
At 400 degrees for 1 - 1 1/2 hours, they won't be very pretty, but they will be intensely flavorful, delicious and nutritious! After cooking, just use your good common sense and simply prep and discard large seeds, stems or ends and prep the roasted vegetables into slices, chunks or pieces. Arrange on a platter or plate. It's nearly sodium free, virtually fat-free and has absolutely no cholesterol. Season with fresh or dried herbs and enjoy this unique taste experience.
Enjoy!
Copyright 1999, WCHS-TV8