Roasted Vegetables

I love roasted vegetable. They get crunchy on the outside or even a little crispy at the tips. I'm using brussel sprouts and romanesco as an example, but you can use this as a blueprint for any vegetable.

Heres what you will need:

Vegetables (I used 1lb of brussel sprouts and 1/2 head of romanesco)

cooking spray (the olive oil variety is my favorite)

adobo seasoning 

First I start with my over preheated to 400*

I use what I believe is called a jellyroll pan (a cooking sheet with half inch or so edges). I spray that down with cooking spray.

First start by chopping the brussel sprouts in half (or quarters if you'd like). To keep the cooking times equal I chopped the romanesco in roughly the same size pieces.

When putting them on the pan I kept a little space in between each of them as I have found I get better results when my vegetables aren't crowding each other. At this point I spray down the vegetables with cooking spray, you could toss them in olive oil. I feel like I use less oil this way, plus it is much easier.

Once the vegetables are thoroughly covered in cooking spray I sprinkle this spice called adobo over them. Adobo's ingredients are salt, garlic, oregano, and turmeric. You can find it in the hispanic section of your grocery store. The brand I am using was brought back from Puerto Rico by one of my co-workers, she swears this is the best. When buying adobo make sure it doesn't contain MSG (monosodium glutamate), my personal preference is to buy the variety without pepper.

I toss them in my oven and wait for the magic of roasting to take place. I have found with my oven 30 minutes is a good starting point for my vegetables. I believe this batch too about 40 minutes to reach their potential.

My perfect roasted vegetable is crispy on the outside and soft and tender in the center. This is truly one of my favorite ways to eat them, I have literally just eaten this for dinner before!

-LMC