FIELD NOTES

Western Living - - FOOD -

Think be­yond chicken thighs and oven fries: most meat and veg­eta­bles can be roasted in the oven. Com­bine items with sim­i­lar cook­ing times, like car­rots and po­ta­toes or cau­li­flower and squash, or add more del­i­cate in­gre­di­ents, like as­para­gus or cherry toma­toes, to the pan dur­ing the last 10 min­utes of cook­ing time. There’s no need to take turns in the oven or to steam your sides on the stove­top; ev­ery­thing can be done at once, with min­i­mal cleanup.

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