Easy Vegetables to Make Ahead
I am often asked about simple food preparation and foods that can be made ahead and stored for a few days. Roasted potatoes and vegetables fill that bill.
Sweet potatoes (my favorite are the Hannah Yams shown in this photo) are fabulous just scrubbed, cut into cubes, placed on a baking sheet and salted. You can do the same with white potatoes, again leaving the skin on. The salt helps to draw out the water and create the browning reaction. Bake at 400-425 for about 20-25 minutes until slightly browned. Since these potatoes are not coated in oil, they may stick slightly to the baking pan, so as best possible, place the cubes with the skin side down. Once the potato cubes have browned, cool them slightly, scrape them off the pan. and store them in a glass container in the refrigerator.
I love to mince a scallion with whatever vegetable I’m roasting (green beans featured here), then use 2 teaspoons of an oil that doesn’t break down at high heat. I use my hands to coat the veggies so less oil is required. Again, salt the vegetable and bake at 400-425 turning every 5 minutes for about 10-15 minutes.
This is a great way to get almost anyone to love vegetables!