Roasted Caramelized Veggies
This is the genuine farm to table eats~roasted caramelized farm veggies! For me, there’s nothing more romantic and alluring than to serve food in its most natural form~~that means skin on for potatoes, the trimmed green stems of fresh organic carrots, whole garlic cloves or even the whole garlic itself gently peeled but intact and roasted. I also like to maintain the integrity of the size of the veggies by not chopping and cutting up into small pieces.
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1 1 1 teaspoon sea salt
- 1 1 1 teaspoon red chili flakes
- 2 2 to tablespoons spice mixture (your choice~~Herb de Provence, Italian, Greek, Za’tar, Ras el Hanut, Harissa, etc.)~~this lets you decide what flavor profile you’d enjoy most!
- Balsamic Glaze
Preparation time 10mins
Cooking time 40mins
Adapted from allyskitchen.com
Clean the veggies and cut as you like. Put on a cookie sheet. Drizzle with olive oil and toss. Mix the salt, red chili flakes and spice mixture in a small bowl, then sprinkle on the veggies and toss again coating all well.
Put in the skillet of your choice. I serve directly from this skillet to table. Roast in a preheated 425°F oven about 25 to 30 minutes or until done (use a toothpick to test for doneness). Remove, cover loosely with foil and let the veggies rest.