LOTS OF
RECIPES!
YUM!
Featured
January 22, 2018This is about ....
Lainey’s Roasted Winter Vegetables with Rosemary and Kalamata Olives---YUM!!
Lainey’s Roasted Winter Vegetables with Rosemary and Kalamata Olives---YUM!!
ROASTING IS ONE OF THE BEST AND EASIEST WAYS TO COOK VEGETABLES. The high heat of the oven intensifies their flavor, making them sweeter and more delicious. You can pretty much use any veggies you want, although
winter root vegetables are especially suited for this kind of cooking. Just toss them onto a rimmed sheet pan, drizzle with olive oil, sprinkle with some salt and pepper, and the oven does all of the heavy lifting.
IT’S YOUR JOB TO OCCASIONALLY GET IN THERE AND TOSS THEM AROUND, so they roast evenly.
My friend Lainey turned me on to this recipe. She found it online. What makes it a standout are the sweet, oniony shallots and the unexpected addition of briny kalamata olives. YUM!
LESSONS Learned:
1. Make sure to coat all of the veggies with the oil.
2. If some of the veggies are getting too dark, just remove them to a bowl to add back in at the end.
3. Feel free to change up the veggies. Parsnips, onions, fennel would all be tasty.
ROASTED WINTER VEGETABLES with Rosemary and Kalamata Olives
(slightly adapted from Bob Blumer)
Ingredients:
1 large Idaho or Yukon gold potato, skin on, cut into 1 inch cubes
1 large yam, skin on, cut into 1 inch cubes
2 carrots, peeled and sliced into 1/2-inch slices
9-12 Brussels sprouts
1 tablespoon olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and peeled
3 large shallots, peeled and quartered
1 large red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Kalamata olives, pitted
2 Tablespoons-1/4 cup fresh rosemary or thyme, or a combination, stems removed
3/4 teaspoon freshly ground black pepper
Make the vegetables:
Preheat the oven to 450 degrees F and prepare all of the vegetables. On a rimmed baking sheet or large roasting pan, add the potatoes, carrots and Brussels sprouts. Add the olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes, turning once or twice, while they roast. At this point, if any veggies look well browned, remove to a bowl, and add back in at the end.
Add the garlic and shallots, and toss with the oil already in the bottom of the pan. Roast for 20 more minutes, turning once or twice while they roast. If some of the veggies are very brown, remove to a bowl to add in at the end.
Add the bell pepper, olives, rosemary and black pepper. Toss with the oil already in the pan and return to oven. Cook for another 20 to 40 minutes, turning once or twice or until the vegetables are nicely browned but not charred. Serve immediately.
Makes 4 servings. YUM!
My friend Lainey turned me on to this recipe. She found it online. What makes it a standout are the sweet, oniony shallots and the unexpected addition of briny kalamata olives. YUM!
LESSONS Learned:
1. Make sure to coat all of the veggies with the oil.
2. If some of the veggies are getting too dark, just remove them to a bowl to add back in at the end.
3. Feel free to change up the veggies. Parsnips, onions, fennel would all be tasty.
(slightly adapted from Bob Blumer)
Ingredients:
1 large Idaho or Yukon gold potato, skin on, cut into 1 inch cubes
1 large yam, skin on, cut into 1 inch cubes
2 carrots, peeled and sliced into 1/2-inch slices
9-12 Brussels sprouts
1 tablespoon olive oil
3/4 teaspoon salt
1/2 head garlic, cloves separated and peeled
3 large shallots, peeled and quartered
1 large red bell pepper, cut lengthwise into 1/4-inch strips
1/2 cup Kalamata olives, pitted
2 Tablespoons-1/4 cup fresh rosemary or thyme, or a combination, stems removed
3/4 teaspoon freshly ground black pepper
Make the vegetables:
Preheat the oven to 450 degrees F and prepare all of the vegetables. On a rimmed baking sheet or large roasting pan, add the potatoes, carrots and Brussels sprouts. Add the olive oil and salt, and toss thoroughly. Roast in oven for 20 minutes, turning once or twice, while they roast. At this point, if any veggies look well browned, remove to a bowl, and add back in at the end.
Add the garlic and shallots, and toss with the oil already in the bottom of the pan. Roast for 20 more minutes, turning once or twice while they roast. If some of the veggies are very brown, remove to a bowl to add in at the end.
Add the bell pepper, olives, rosemary and black pepper. Toss with the oil already in the pan and return to oven. Cook for another 20 to 40 minutes, turning once or twice or until the vegetables are nicely browned but not charred. Serve immediately.
Makes 4 servings. YUM!