Make curried cauliflower with 1-inch florets, a measured curry-oil coating, and a 425°F roast. Turn once and cook 25 to 30 minutes for browned edges and tender centers; serves 4.Continue Reading
Baked peppers come out tender and browned in 20–30 minutes at 425°F. Roast 1-inch wedges with 1 tablespoon oil; use 25–35 minutes for thick-walled green peppers. Makes 4 servings.Continue Reading
Butternut squash in the oven: roast 1-inch cubes from one medium squash with 2 tablespoons of oil at 425°F for 25–35 minutes, or bake halves for 45–60 minutes until fork-tender and caramelized.Continue Reading
Make this dehydrated apples recipe with 1/8- to 1/4-inch slices, optional lemon water, and dehydrator or oven guidance for chewy or crisp apples. Learn the dryness cues before storing.Continue Reading
Learn how to roast cabbage in thick wedges or fast-cooking shreds with measured oil and seasoning, the right pan spacing, turning times, and browned-tender doneness cues.Continue Reading
Make roasted kabocha squash with 1-inch wedges, 2 tablespoons olive oil, salt, and pepper. Roast at 425°F for 30–35 minutes, turning once, until the skin is tender and the center is creamy. Serves 4.Continue Reading
Make oven roasted zucchini and squash browned and tender, not soggy: cut 1-inch pieces, toss with 1½ tablespoons oil and seasoning, roast at 425°F for 20–25 minutes; yield 4 servings.Continue Reading
