With lots of goodies coming in from the garden, I wanted to share with you roasted veggies, one of my favorite new way to cook them.
As most of you know, Dave and I share cooking duties here at Happy Acres. I cook two weeks and he cooks the next two weeks. One of our favorite dishes in roasted veggies.
In the past I’d line a baking pan with foil, spread out the veggies, and bake. That was good, but the secret to even better roasted vegetables is the cast iron skillet.
Roasted Veggies Recipe
- Veggies: broccoli, brussels sprouts, cauliflower, kohlrabi, sweet potatoes, fennel, potatoes, carrots
- cast iron skillet
- olive oil and salt
- Preheat the oven to 400 degrees. When oven is ready, put the cast iron skillet in the oven to heat up.
- While the skillet is warming, rinse and cut vegetables in small pieces. We’ve found kohlrabi roasts best in thin slices. Toss veggies with olive oil and a little salt. Of course, you can also add other spices.
- After the skillet has warmed up for 30 minutes, carefully remove it from the oven.
- Place the vegetables in a single layer on the bottom of the skillet.
- After roasting for 10 minutes, remove the skillet from the oven and turn the veggies over. Put back into the oven and continue roasting.
- Check back in another 10 – 15 minutes. Usually it takes about 30 minutes. However, your time may be different depending on how you cut the veggies and your oven.
What I love about this treatment is it’s easy and it absolutely delish! If you have mom’s old cast iron skillet – we are using Dave’s mom’s skillet – dig it out and start roasting. If you’ve been roasting your veggies without the cast iron skillet, do give it a try. You will be surprised at the difference.
Hope you’re having a great Sunday! See you later this week.