Oven Roasted it is.
Ok, so now I’ve discovered roasted vegetables. For some reason I grew up under the impression that veggie cooking took place on top of the stove, followed by butter and salt. That’s still not a terrible idea, especially with all the fancy salts we have around here, but I’m becoming convinced that the crisp/ creamy texture of oven roasted has that old steamer basket beat. Here are a few combinations we’ve tried lately, see what you think of them and let us know what you come up with in your kitchens.
– Roasted Broccoli & Cheddar- Broccoli spears roasted with Olive Oil, Onion and Garlic, and Southern European Salt. We tossed in sharp Cheddar and Bread crumbs for the last five minutes of baking, then squeezed a fresh lemon on top.
– Southwest Brussels – Brussels Sprouts roasted with Olive Oil, Onions, Garlic and Green Chilis, topped with Jalapeño Mesquite and Smoked Pepper.
– Rosemary Potatoes- Potato cubes tossed in Olive Oil, fresh Rosemary, slivered Onions and Mesquite Smoked Salt. Grate Smoked Gouda over the top at the end.
Enjoy!
Leave a reply
Recent Comments