Roasted vegetables have a more intense flavor and a denser texture than many methods of gluten-free cooking. They are as easy to prepare as the steamed or braised method. I especially like the bit of crusty surface they develop, sort of like on a fried potato, but without the fat.
They are ideal for a gluten-free diet since they require no breading or dusting with any grain at all. Roasted sweet potatoes, carrots and parsnips have been the stars when I’ve served guests recently.
Once you’ve tossed them with a little oil, you can sprinkle them with curry or chili powder, if you like, or some rosemary or garlic powder, or simply add a little salt and pepper.
As the local produce that is available changes through the seasons, other vegetables join the limelight for this. Try eggplant, bell peppers, tomatoes and summer squash, especially if you want some low-carb sides.
If you mix veggies, cut the quicker-cooking types (like zucchini or yellow squash) into larger pieces so they’ll cook slower.
Roasted Sweet Potato Wedges or Other Gluten-Free Veggies
- 1 Teaspoon Oil
- 1/2 Teaspoon Salt, more or less to taste
- 1 Tablespoon Chili Powder, or Rosemary, or your favorite spice mixture
- 1/8 Teaspoon Garlic Powder, optional
- 1 Medium Sweet Potato, scrubbed, peeled or unpeeled, cut into thin wedges
- Or, Russet Potatoes, Broccoli Florets, Carrots, Cauliflower Florets, Parsnips, Bell Peppers, Zucchini or Yellow Squash, Asparagus, Eggplant or Tomatoes
Heat oven to 425 degrees F.
Line a baking sheet with foil.
In large bowl, combine oil and seasonings; mix well.
Add potato wedges; toss to coat. Spread on ungreased baking pan so pieces don’t touch.
Bake at 425 degrees for 15 minutes. Turn and stir.
Bake an additional 10 to 15 minutes or until vegetables are tender, stirring once.
Those vegetables that cook faster should be cut into larger pieces than the slower-cooking vegetables.
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