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.

Heat  oven to 450,  this takes awhile, but ultra high heat is the secret to fab roasted vegetables.

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

Make extra, roasted vegetables are even more delicious the next day! Serve last nights roasted vegetables thinly sliced, no need to reheat, with toasted, grainy bread, such as la brea whole grain, or mix vegies with leftover short grain brown rice, parmesan, minced garlic, and splash of olive oil with lemon.
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

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