Roasting veggies is such a simple culinary technique that I taught my 88- and 91-year old Mom and Dad how to prepare them while in Cocoa Beach during the Christmas 2017 holiday. The key is to choose a few of your favorite veggies, add some organic extra virgin olive, oil, and sea salt or a mix of dried herbs. I was so excited to purchase a Romanesco cauliflower, a beautiful blend of cauliflower and broccoli and local Arizona farmers’ sweet potatoes for today’s roasted veggies.
Simple Steps to Roast Romanesco and Sweet Potatoes
Inspired by the beautiful Romanesco!
Step 1: Get set with your mise en place – all ingredients in place: Romanesco, sweet potato, organic extra virgin olive oil, and sea salt.
Step 2: Steam Romanesco. Prior to roasting, steam chopped romanesco in bamboo steamer for about 5 minutes. The romanesco is ready when fork easily slides into the veggie.
Step 3: Gently toss sweet potato and romanesco with organic extra virgin olive oil and pinch of sea salt.
Step 4: Mindfully place veggies on a sheet pan. Be sure the veggies do not touch, to prevent them from steaming.
Step 5: Roast veggies in 400 degree oven for 15 minutes. Flip and roast another 8-12 minutes. Sweet potatoes will be crisp on outsie and soft inside.
Step 6: Get set for plating. Today, I added home-made hummus, olives, and capers to the roasted romanesco and sweet potatoes.
Step 7: Have fun mindfully plating your veggies. Be intuitive and remember, we eat with our eyes first.
Step 8: Mindfully enjoy your meal!
YOUR ACTION: Choose a few of your favorite veggies, roast and plate them. Enjoy. And, share your culinary creation with us on Facebook: www.facebook.com/NewViewHealthyEating
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