Roasted Veggies Video Food Tip of the Week

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One of the best ways to warm up a winter meal is to serve a big platter of richly caramelized roasted vegetables. Our favorite combination is a jumble of parsnips, fennel, carrots, red or Yukon gold potatoes, whole garlic cloves and the secret ingredient -- lemon slices. The lemons caramelize and lend a brightness to the other veggies, but should be removed before serving. Cut the veggies into (mostly) uniform pieces and toss with olive oil, coarse salt, pepper and maybe a few herbs (fresh rosemary is great). Roast at 400 degrees for 40 minutes, turning once they being to brown. They're a perfect accompaniment to pork, chicken and even fish, or as a meatless main course.

Category: News
Uploaded: January 9th, 2007 @ 10:18 am
Author: vhilaire

Length: 03:51
Rating: Whole StarWhole StarWhole StarWhole StarHalf Star
Views: 2,259

Tags: cooking food jenny roasted slafkosky tips veggies

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