Monday, November 23, 2009
Om Roasted Vegetables
Most any vegetable can be roasted for a fast, and delicious meal with minimal preparation time. Shown above, rough chop carrots, pink, purple and gold fingerling potatoes, and garlic, simply glazed with a drizzle of olive oil, a generous squeeze of lemon, fresh rosemary, thyme, and a plenty of kosher salt, and fresh cracked pepper.
Use an iron skillet if possible, heated with the oven, and roast veggies for 8-12 min, turn once during roasting time, and definitely toss the squeezed lemon in as well.
Serve hot or at room temp with salad
Late night feast above: roasted carrots and broccoli with brown rice, salad of spicy greens with fresh raspberry and balsamic vinegrette, heirloom tomatos, cream cheese, and Ballard Lox, lox