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	<title>Tortillas and Oranges &#187; school night dinner</title>
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		<title>Cooking School: Roasted Vegetables</title>
		<link>http://tortillasandoranges.com/?p=744</link>
		<comments>http://tortillasandoranges.com/?p=744#comments</comments>
		<pubDate>Sat, 15 Nov 2014 17:12:53 +0000</pubDate>
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				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[easy dinner]]></category>
		<category><![CDATA[school night dinner]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://tortillasandoranges.com/?p=744</guid>
		<description><![CDATA[<p>Cooking School/ Roasted Vegetables</p> <p>Roasted vegetables are easy, fancy, and healthy. No matter what you make for dinner, a plate of roasted vegetables is always a good addition.</p> <p>How to Roast Vegetables</p> <p>Preheat your oven to the vegetable’s desired temperature (see table below).</p> <p>Rinse and pat dry your favorite vegetable. Slice or chop your vegetable [...]]]></description>
			<content:encoded><![CDATA[<p>Cooking School/ Roasted Vegetables</p>
<p>Roasted vegetables are easy, fancy, and healthy.  No matter what you make for dinner, a plate of roasted vegetables is always a good addition.</p>
<p>How to Roast Vegetables</p>
<p>Preheat your oven to the vegetable’s desired temperature (see table below).</p>
<p>Rinse and pat dry your favorite vegetable. Slice or chop your vegetable into manageable pieces (no bigger than an egg, no smaller than a grape). </p>
<p>Lightly drizzle pan of vegetables with high quality olive oil. Bake at recommended temperature for 10-15 minutes, depending on how crisp you like your vegetables.</p>
<p>Asparagus is roasted at  400 and goes well with<br />
*Becca’s Roasted Veggie Sauce<br />
*Shredded Parmesan cheese<br />
*Lemon Juice, Olive Oil</p>
<p>Broccoli is roasted at 425	and goes well with<br />
*Becca’s Roasted Veggie Sauce<br />
*Cheddar Cheese Sauce</p>
<p>Brussel Sprouts	 go in at 400 and are yummy with<br />
*Becca’s Roasted Veggie Sauce<br />
*Pure Maple Syrup</p>
<p>Butternut Squash cooks at 400 and is delightful with<br />
*Pure Maple Syrup<br />
*Alfredo Sauce</p>
<p>Cauliflower likes to cook at 450 and can be bathed in<br />
*Cheddar Cheese Sauce</p>
<p>Sweet Potatoes want to be baked at	375 and like<br />
*Pure Maple Syrup</p>
<p>Tomatoes (cherry) are roasted at 400 and are paired well with<br />
*Becca’s Roasted Veggie Sauce<br />
*Fresh Mozarella and Basil</p>
<p>Zucchini is roasted at 450 and can be dunked in<br />
*Tomato Sauce<br />
*Alfredo Sauce<br />
*Basic Vinaigrette </p>
<p><strong>Becca’s Roasted Veggie Dipping Sauce</strong><br />
1 cup mayonaisse<br />
fresh lemon juice<br />
¼ tsp minced garlic<br />
dash of salt</p>
<p>Peel garlic clove and cut the garlic into teeny tiny pieces. Set aside.<br />
In mixing bowl, combine mayonnaise, lemon juice (just squeeze as much lemon juice as you can out of any ‘ole lemon), minced garlic and salt. Mix until thoroughly combined. Put in a pretty bowl for people to dip their veggies in!</p>
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