E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page How to Roast Veggies Lodge Cast Iron | September 7, 2016 Done right, fresh vegetables can steal the show. And they don’t have to be complicated to be delicious! Roasting is a technique that works well for almost any non-leafy vegetable, caramelizing the plants’ natural sugars and leaving them soft and sweet. Chop the vegetable of your choice into uniformly sized pieces, then toss with olive oil to coat and sprinkle with salt and pepper. Level Beginner Prep Time 5-10 minutes Cook Time 20-60 minutes Serves 4-6 Cook it With Our Carbon Steel Pan Ingredients 1 (pound of either): Asparagus, Broccoli, Brussels Sprouts, Carrots, Cauliflower or Green Beans (or 2lbs of Beets) Directions Asparagus: 1 pound // 400 degrees Fahrenheit // 20 minutes Beets: 2 pounds // 375 degrees Fahrenheit // 60 minutes Broccoli: 1 pound // 425 degrees Fahrenheit // 15 minutes Brussels Sprouts: 1 pound // 450 degrees Fahrenheit // 20 minutes Carrots: 1 pound // 400 degrees Fahrenheit // 25 minutes Cauliflower: 1 pound // 450 degrees Fahrenheit // 20 minutes Green Beans: 1 pound // 425 degrees Fahrenheit // 15 minutes Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page How to Roast Veggies Lodge Cast Iron | September 7, 2016 Done right, fresh vegetables can steal the show. And they don’t have to be complicated to be delicious! Roasting is a technique that works well for almost any non-leafy vegetable, caramelizing the plants’ natural sugars and leaving them soft and sweet. Chop the vegetable of your choice into uniformly sized pieces, then toss with olive oil to coat and sprinkle with salt and pepper. Level Beginner Prep Time 5-10 minutes Cook Time 20-60 minutes Serves 4-6 Cook it With Our Carbon Steel Pan Ingredients 1 (pound of either): Asparagus, Broccoli, Brussels Sprouts, Carrots, Cauliflower or Green Beans (or 2lbs of Beets) Directions Asparagus: 1 pound // 400 degrees Fahrenheit // 20 minutes Beets: 2 pounds // 375 degrees Fahrenheit // 60 minutes Broccoli: 1 pound // 425 degrees Fahrenheit // 15 minutes Brussels Sprouts: 1 pound // 450 degrees Fahrenheit // 20 minutes Carrots: 1 pound // 400 degrees Fahrenheit // 25 minutes Cauliflower: 1 pound // 450 degrees Fahrenheit // 20 minutes Green Beans: 1 pound // 425 degrees Fahrenheit // 15 minutes Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
