We’ve had several requests for information on how we do our weekly allotment of vegetables and so, here it is.
You won’t find any big secrets here and a big shout out goes to America’s Test Kitchen since the original recipe came from them.
Several years back I started cooking a large batch of veg so that we could get to eating dinner faster and at the same time eat more healthily. I found a recipe in an ATK volume, though I haven’t re-located it, and each week or so started piling all sorts of veg into casserole dishes and baking them at 500 degrees F for 20-25 minutes. By taking the veg straight out of the oven and immediately putting into snaplock containers, they self vacuum seal and can last for a several weeks in the refrigerator.
At dinner time, we just grab a container and nuke it until the veg is hot, serve and eat.
