We love roasting vegetables in our oven.  No other preparation brings out the natural flavors and sweetness of vegetables like a high temperature pass through an oven.

Here’s the thing though:  I used to roast one vegetable at a time, and often, this means temperatures of over 400 degrees (read: lots of energy consumed) with not much in the oven except a few veggies.

My Tuesday’s Tip of the week is this:  if you are turning on your oven to roast vegetables, think about your meal plan for the week and try and multi-task the roasting of the vegetables all at once.

I’ve been doing this lately and it is often not unusual to have one tray with an eggplant or winter squash, along side some potatoes for a side dish, and another tray with cauliflower for a curry I may make later in the week.  This has also lead to other discoveries:  for example, roasted fennel is delicious!

If you don’t have extra vegetables to roast, by all means, that is okay.  If you happen to have an extra head of garlic in your kitchen, throw that in the oven too, since roasted garlic is one of those sublimely tasty roasted foods, that I’ll write more about later this week.

Just a tip to help save time and energy in your kitchen,
SPC