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BakeLogic is a compilation of my favorite recipes along with my thoughts about global food issues. I hope you enjoy following along as I spread awareness and share culinary love!

Roasted Vegetable Guide

Roasted Vegetable Guide

My all-time favorite way to prepare vegetables is by roasting them. Not only is this method easy and low maintenance, but it also develops a hearty taste in the vegetables that is hard to beat!  Roasting, however, can be tricky if you do not know how long certain veggies need to cook in comparison to others. To solve this problem, I have made a guide that tells you the cooking times for my favorite vegetables along with some roasting tips. Enjoy!
xG

Roasting Guide:
*With an oven set to 450 degrees F*
*Times for vegetables chopped into 1-2 in. cubes*

15-20 minutes:
- Asparagus
- Bell Peppers
- Broccoli
- Zucchini/Summer Squash

25-30 minutes:
- Cauliflower
- Butternut Squash
- Eggplant
- Fennel
- Onions
- Sweet Potato

35-40 minutes:
- Carrots
- Potatoes

50-55 minutes:
- Acorn Squash
- Beets

Roasting Tips:
Grouping:
When planning the roasting menu, it can be easier to roast vegetables that have similar cooking times on the same pan. With this method, you can monitor the veggies all together.
Oiling: Using oil when roasting vegetables is essential for getting a crisp exterior with a soft interior. Don't be afraid of using oil when preparing your veggies. My favorite tip is to fill a small dish with oil and use an egg wash brush to apply oil so that the veggies get an even coating.
Snacking Seeds: Whenever I make an autumn squash, I often roast the seeds while the oven is still heating up and I am still prepping the veggies. By doing this first, I don't waste any of the squash and I get a nice treat to snack on while the vegetables are cooking! 

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