I’ve been playing around with oil-free dishes for two reasons: 1) I’m curious to see if you can make dishes oil-free while maintaining delicious flavor and texture. And 2) many of you have been asking for oil-free recipes*, so I wanted to provide this as a resource!
Spoiler alert: It totally works! Let me show you how. This recipe requires simple ingredients (whatever seasonal vegetables you have available to you) and simple seasonings (whatever flavors make you happy). Here’s the trick I’ve found to work best:
Steam starchy vegetables first until just tender and then finish roasting in the oven. And for non-starchy vegetables, throw them straight into the oven with just the seasonings (no steaming necessary). They don’t need the extra moisture because they are more tender and have a higher water content in most instances, so steaming would make them soggy.
So in this instance, I chose to steam the #sweetpotatoes, #carrots, and #Brusselssprouts. And then I added the broccolini, #beets, #cauliflower, peppers, #cabbage, and #zucchini straight into the oven to roast.
You’ll know that your vegetables are done when they’re tender and slightly golden brown on the outside. Or, if you like crispy vegetables, continue roasting until deeper golden brown (just be careful not to burn). And that’s it! Easy, oil-free roasted #vegetables that are perfect for just about any occasion.