1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Topics:

Double duty vegetables

Cook once, eat twice with these delicious veggie recipes

By
//
Originally published in Today's Parent August 2006

Pregnancy calls out for fresh vegetables to ensure you and your baby get all the essential nutrients. But many women are daunted by the prep needed to put greens, oranges and yellows on the table regularly.

Double duty comes to the rescue with the following recipes:

Roasted Mediterranean Vegetables
Roasted Roots
Curried Roasted Vegetables
Creamy Roasted Vegetable Soup

Web Exclusive Recipes:

Roasted Butternut Squash
Butternut Squash Purée
Pumpkin Spice Muffins

Roasting tips
The secret to perfect roasting lies in your knife. Make sure you cut all your vegetables the same size to ensure uniform cooking. You don’t want the onions to be burning while the potatoes are still rock hard!

Vegetables will roast faster on the outer edges of the pan than in the middle. Rotate from sides to middle and vice versa when turning vegetables midway through roasting.

When roasting onions and leeks, leave the root intact so that cut wedges hold together during roasting. Otherwise, onion wedges separate creating small, thin pieces which tend to burn and char.

Subscribe to Today's Parent for just $14.95* That's only $1.25 an issue!

May We Also Suggest...

What do you think?