Laura Fuentes is an entrepreneur, the Author of The Best Homemade Kids Lunches on the Planet (Fairwinds 2014) and The Best Homemade Snacks on the Planet(Fairwinds 2015), Food Network’s Rewrapped episode winner (2014), and speaker on numerous topics related to kids’ health and wellness. As the creator and founder of MOMables, Laura is committed to helping parents make real food happen in their households by sharing easy recipes and quick tips. She believes kids deserve to eat a variety of real foods without holding parents hostage in the kitchen. Visit momables.com for more about Laura’s meal planning service.
Root vegetables, when cooked properly, can make the most delicious side dish you’ve ever imagined. When roasting in the oven, they naturally caramelize and bring out their sweet flavors.
Today’s recipe was made in the Wolf Gourmet countertop oven since preheating time is short and I can fit a full size (9×13-inch) pan in it. That is no small thing, since this allows me to cook nearly any recipe.
I’ve found the countertop oven to be very helpful during my epic weekend food-prep-athons where I cook and prepare endless meals for the week. And the temperature probe is helpful to make sure meats are cooked through.
One feature that sets this countertop oven apart is the convection setting. Yes, the same setting found in full-size Wolf ovens. I roasted these root vegetables on the convection setting because the internal fan circulates heated air for even roasting and baking with no hot spots. This cuts down my cooking time by 25%. I’ve roasted vegetables in my countertop oven a few times already, and every time I’m amazed at how it makes it possible to get dinner on the table in about 30 minutes.
Fortunately, this oven shines for other meals as well. A couple of days ago I made my favorite muffins in 12 minutes (the recipe usually takes 18 minutes). When you have hungry kids at the table and you’ve promised them muffins, anything that will help you get out the door faster is a winner.
My Wolf Gourmet countertop oven will also come in handy during the holidays and my Sunday suppers to catch the overflow from the full size oven since I’m always running out of room. I already know this is going to be a lifesaver since I often cook for a crowd and for my large family
I hope you enjoy these roasted root vegetables, which pair great with roasted chicken, pork chops, and even topped with a fried egg (my personal favorite).
What would you cook with an extra oven?
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