Tuesday, September 29, 2009

Roasted Vegetables=Apple

When thinking of something warm and inviting to top my barley risotto (see below for recipe), I came up with the idea of roasted veggies. I love roasted vegetables. I think the flavor is kind of sweet and still savory (think caramelization!)

It is fall and the weather here in Memphis, at least for the next few days is following the trend. The lows in the mornings are in the upper 40's and highs are in the 70's. Pleasant and mild! Just like these veggies!

Here is the recipe:

Sweet and Savory Roasted Vegetables

-1 bunch asparagus, woody ends trimmed and cut into 1/2 pieces (each stalk gives you about three pieces when cut)
-6 carrots, peeled and cut on a diagonal in 1/2 inch (or so) pieces-this is rustic so do not get out the ruler!
-1 large sweet yellow onion cut into large pieces
-1 package (or equal to 1/2 pound or so) brussle sprouts-rinse them to remove sand and cut off bottom stem end and then slice in half (don't know em till you try em roasted!)
-1 package or bag of sliced mushrooms
-1-2 pints of grape tomatoes rinsed

For the Marinade
-1 cup olive oil
-1 1/2 cups apple cider vinegar
-1/2 cup dijon mustard
-1/2 cup honey
-2 tablespoons pepper
-1 teaspoon sea salt (if you prefer use Ms. Dash original blend)
*dressings and marinades are one of the few places I use salt, but it has to be sea salt for me!


-Put all cut up veg in a large mixing bowl-EXCEPT for TOMATOES, pour over marinade and toss all to coat evenly.
-Line a roasting pan or large casserole dish (9x12) with foil (easy clean up, yes mam!)-I double line mine.
-Place all veggies on the pan. but do not pour the marinade over them (too much marinade equals burnt veggies)
-Using a spoon lightly drizzle about 2-3 tablespoons of the marinade over the veggies.
-Reserve the remaining marinade for later in the process
-Heat the oven to 400 degrees
-Place the veggies in the oven for 30-45 minutes
-Half way through check the veggies and see if they look dry, if so place extra marinade over the top and continue roasting
-When the veggies have about 5-10 left (think fork tender) add the tomatoes
-Remove from oven when the tomatoes are split and softened
-Toss all veg in the roasting juices

They are ready to top the risotto or whatever you like. A couple of ideas would be over a baked sweet potato, whole wheat penne (no sauce needed), or as a side with lemon chicken (that recipe will be coming soon!)

I gave this an APPLE as it is my own recipe. It is savory, sweet, nutritious, and versatile! Feel free to substitute other veggies like bell pepper, zuchinni, squash, eggplant, sweet potato, cauliflower, or whatever you prefer. The method is just about the same for all the veggies you can think of!
* If you aren't up to making your own or don't have the ingredients on hand italian dressing or balsamic dressing is an easy fix for the marinade!

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