Roasted Veggies in 1,2,3,4

For the last 3 nights I have eaten an entire, and entire tray of these roasted vegetables by myself because they are simply, so good. (and guilt free)
This is why I love blogs. Because you get to hear all the vulnerable and semi-embarrassing stuff about me. Things that you would never assume by just seeing me on the street, but now you know. I eat grossy, large amounts of roasted vegetables. This is true life. 


Okay roasting. Maybe this word is a little foreign and frightening to you, and maybe it's not. But either way, we're gunu conquer this fear of the unknown here and now. 


There are 3 different types of heat distribution in cooking. 
1.) conduction: the most common form, where heat is simply distributed from directly from one surface. Usually the bottom (example= a flame directly underneath a pan, coals heating up a bbq)Heat is cooking directly from one area. 


2.)convection: heat that is distributed in a circular motion. Usually through liquid. (example= boiling water. Though heat is coming from the flame underneath, the way is is reaching the pasta is through the circulating of the boiling water) Also usually there is a setting on your oven called convection meaning that instead of just having heat coming from the top and bottom of your oven, fans can be turned on to use air to circulate the heat more evenly! ( I use this whenever I can) 


3.) radiation: heat distributed through solar waves. (micro waves, the sun) 


Sooo the reason I tell you all of this, is because roasting is a dry heat cooking method (meaning= not requiring water or large amounts of oil to cook food. just heat and air) AND it's a form of conduction. 


Let's get fancy and just say that when you are roasting anything, the heat is causing the water in you food to evaporate to create a more condense and flavorful product. (ex. when you cook steak on the grill you can visibly see the size shrink, as it releases juices (aka water), and as it gets nice and brown; just like our vegetables.) 


Also a huge aspect of roasting, is caramelization (meaning: the affect heat has on sugar. Pulling it out of your food and browning it. aka deliciousness) So all you are really getting from this roasting process is a more condensed, caramelized, flavorful veggie. 


Now that we are more educated on the simplicity of roasting, brace yourself for these instructions:


1.)Prep your equipment: Turn on your oven to 400 (people vary in their desired roasting temp from 375-400. but for this we're doing it my way and it's 400.) Grab your baking sheet


2.) Wash and cut your desired veggies ( I always roast broccoli, brussell sprouts (halved), and sweet potatoes (cut in bite size). Anything else is magnificent! These are just my favorite. Put them on your sheet pan.


3.) Coat them in olive oil (not too much! water evaporates, but oil never evvveerrr does. so coat wisely) and season generously (and fearlessly) with salt and pepper. Mix evenly with your hands to coat every veggies, and feel free to add other magical spices,I just love the simplicity of these three. 


-something you might ask: I am over seasoning with my salt? and if so how do I know?? 
*answer: you probably aren't because people usually tend to swing below the belt, and under season (which is horrid) BUT if you're a salt lover like me and happen to over season, there's no secret. YOU WILL TASTE AND KNOW. and quickly learn from your mistakes :)


4.) Pop these beauties in the oven. 
"Why didn't she give me a cook time for these, danget??" you may be thinking. 
Because there is no correct time! My chef from culinary school would always tell me, your food will TELL you when it's done. 
I honestly pop these in, head into the other room and can smell them saying, "come check on me". Once I do they are getting browner but you want these nicely brownedd and cripyyy. So stir them around, give em a couple more minutes and them pull em. 


-Your sight, smell, and touch, will once again, help you decide the right doneness. 
-when my greens are nice and brown I stick a fork through my sweet potatoes just to make sure they are too. 

Also try to cut these guys in a uniform size so they finish cooking around the same time. 


These are delicious, you will become an addict in hiding like the rest of us. the end.