Archive for June 25th, 2012

Jun 25 2012

Three Tips for Roasting Vegetables

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  First -Cook at a high temperature 425 degrees for thin- sliced vegetables,  475 degrees for thicker vegetables. The high temperature means the vegetables cook quickly, crisping the outside and allowing the inside to stay tender. Second – Select vegetables with similar  characteristics and cut them in same-size pieces,  so they all finish cooking at [...]

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