search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Oklahoma Events Prairie Flavors


Roasting Veggies O


By Laura Araujo


ne of my favorite ways to prepare vegetables for my family is to roast them. Roasting transforms the fl avor of vegeta- bles as the heat of the oven coverts the starch into sugar. If someone in your family is not a huge fan of vegetables,


Roasted Hasselback Potatoes Photos by Laura Araujo


give roasting a try. Roasted vegetables taste sweeter than boiled or steam vegetables. I also enjoy roasting because I can place the vegetables in the oven and pretty much forget about them while I prepare the rest of the meal. From asparagus to zucchini, you can roast almost any vegetable.


If viewing our digital edition, click here to see bonus roasted vegetable recipes. Access our digital edition at www.okl.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Roasted Caulifl ower and Carrots


The general method for roasting I use is as follows: 1) Preheat the oven to 425°F. 2) Cut the vegetables into uniform-size pieces and place on baking sheet (line it with parchment for easy cleanup). Don’t overcrowd the vegetables on the pan or they will cook in their juices instead of caramelizing. 3) Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the vegetables. 4) Roast vegetables until they are browned, stirring them once or twice during the pro- cess. Larger pieces and denser vegetables like winter squash will take longer; smaller pieces and softer vegetables will take less time. Roasted vegetables shrink quite a bit as their water evaporates,


so plan for more than you would if steaming or sautéing. Plus, they’re so good, you’ll want seconds! For more roasted vegetable recipes, visit www.okl.coop.


Roasted Caulifl ower and


Carrots Serves 6


1 head caulifl ower 1 pound carrots ¼ cup olive oil ½ teaspoon kosher salt ½ teaspoon coarse black


pepper


Preheat the oven to 425°F. Chop the caulifl ower into fl orets and place on a baking sheet. Peel the carrots and cut them in half or thirds, depending on the length.


26 WWW.OKL.COOP


Cut each section into 4 to 6 even slices. Place the carrots onto a sep- arate baking sheet. Drizzle vege- tables with olive oil and sprinkle with salt and pepper. Toss the veg- etables to coat. Place the baking sheets in the middle/upper part of the oven. Bake for 15 minutes. Stir the vegetables. Continue baking for 10 more minutes, or until the vegetables have browned. Note: For more visual appeal, try using green, purple or orange caulifl ow- er and rainbow carrots in this rec- ipe. They are sometimes available at farmers’ markets and health food stores.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124