May We Recommend: Easy Roasted Vegetable Prep | The Jewish Week | Food & Wine

May We Recommend: Easy Roasted Vegetable Prep

Roasted Vegetables (Ronnie Fein)

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Editor's note: We are pleased to introduce a new semi-monthly column, May We Recommend, which features tips, kitchen hacks, and product recommendations. Is there something you'd like us to write about? Let us know at food@jewishweek.org.

Frozen and take-out pre-cooked vegetables sure are convenient, but they’re also expensive and frankly, they’re kind of meh. Years ago I figured out how to prep vegetables in advance, roast them when needed, and have them fresh and fabulous-tasting for dinner. I’ve saved time and money too. Here’s how:

Wash and cut up the veggies, pat them dry, and place them in a plastic bag. Pour in just enough olive oil or vegetable oil to coat the veggies lightly. Shake the bag so all the pieces are oiled, then store the bag in the refrigerator crisper drawer until just before you need them (most veggies stay fresh for as many as 3 days).

Just before roasting, preheat your oven. Place a jelly-roll style baking pan inside to heat as well (if you wish, line the pan with parchment paper or aluminum foil). When the oven and pan are hot, place the vegetables in a single layer on the baking sheet, sprinkle with salt, chopped herbs and/or spices and roast the vegetables until they’re tender and crispy.

More in the "May We Recommend" column here.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.

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