Roasted Vegetables a Hot Commodity

Roasted Vegetables a Hot Commodity

Food & Drink

Roasted Vegetables a Hot Commodity

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 Roasted vegetables seem to be enjoying a renaissance in recent times. They’re almost the default side dish on many restaurant menus today, and roasting is quickly becoming the preferred preparation method for lots of home cooks.

Andrea Chesman, a food writer with over a dozen cookbooks on her resume, has been a champion of vegetable cookery for more than a quarter century. She’s a strong proponent of roasting, believing it to be the best method for preparing veggies.

“The dry heat of roasting coaxes out and concentrates flavors,” Chesman says. “With parsnips, roasting brings out sweet, nutty flavors and aromas that otherwise would not exist.”

Food blogger Francis Lam, writing for Salon.com, says that roasting vegetables  “changed (his) relationship to them forever.” He says “you can roast pretty much any vegetable—broccoli, asparagus, string beans, whatever—with the same method, with fantastic results.” Going almost a little overboard, Lam waxes poetic about the singed edges and flavor intensity, enjoying how the veggies get “all hot and sexy.”

ConAgra Foods has jumped into the roasted vegetables category with its new Alexia Select Sides. The line consists of four varieties: Roasted Red Potatoes & Baby Portabella Mushrooms; Roasted Red Potatoes & Italian Inspired Vegetables; Roasted Red Potatoes & Harvest Vegetables; and Chipotle Roasted Sweet Potatoes.

Each Alexia select sides package has three servings and includes a separate pouch containing a blend of oils, herbs and spices, such as thyme and sage, to complement the flavors of the other ingredients. The company claims that these select sides are cholesterol-free and contain no trans fat per serving.

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