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55
Vegetables
Roasted Herb Potatoes
Roasted Cauliflower,
Chickpeas, & Olives
Roasted Butternut Squash
Serves: 6
2 pounds small new potatoes
2 tablespoons olive oil
1 tablespoon salt
½ teaspoon black pepper
2 tablespoons fresh rosemary,
coarsely chopped
4 cloves garlic, thinly sliced
Directions:
1. Cut potatoes into 1-inch pieces (if
potatoes are small, leave whole).
2. Place in large bowl and toss with
olive oil, salt, pepper, herbs and
garlic.
3. Place potatoes on 3-inch rack and
cook at 350°F for 20-22 minutes.
4. Pause halfway through cooking
process and turn potatoes.
5. Finish cooking process by hitting
Start Button.
Tip: You can use 1 teaspoon of your
favorite dried herb.
Serves: 4-6
5½ cups cauliflower florets
1 cup Spanish green olives, pitted
8 cloves garlic, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo
beans), rinsed and drained
3 tablespoons olive oil
½ teaspoon crushed red pepper
¼ teaspoon salt
3 tablespoons fresh flat leaf parsley
Directions:
1. Toss all ingredients in large bowl
and mix evenly to coat.
2. Place ingredients in Liner Pan.
3. Roast at 350°F for 20-22 minutes.
Serves: 4-5
1 butternut squash, cut in half
lengthwise and seeds removed
2 teaspoons sugar
2 teaspoons salt
Extra-virgin olive oil as needed
Directions:
1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt
between both halves.
4. Bake butternut squash on 1-inch
rack at 350°F for 35 minutes.
5. To assemble, medium dice cooked
squash.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.
Tip: Pour a small amount of oil, about
⅛ teaspoon, in the bulb of the
squash. Using your finger, spread
the oil along the stem and around
the bulb. Pour off any remaining
oil.
Tip: Depending on the size of the
squash, you may have to bake in
batches.
Tip: Hold spaghetti squash warm on
serving platter with foil.
Roasted Asparagus
Serves: 4
1 pound trimmed asparagus
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Toss trimmed asparagus in olive
oil, salt and pepper.
2. Place asparagus on 3-inch rack.
3. Roast at 350°F for 6-8 minutes.
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