Roasted Colorado Organic Vegetables
Make ahead: Yes, one day before
Prep time: 20 minutes
Cooking time: about 1 hour
>From Big Bang Catering, serves 8-10.
# 8 carrots, cut into 2-inch pieces on the diagonal (tops cut off and reserved for stock)
# 6 parsnips, cut into 2-inch pieces on the diagonal (tops cut off and reserved for stock)
# 3 pounds Baby Red and Baby Yukon Gold Potatoes, halved
# 4 turnips (optional), cut into 2-inch chunks
# 2 large yellow onions, cut into 1-inch wedges
# 1/2 to 3/4 cup extra-virgin olive oil
# Sea salt to taste
# Fresh black pepper
# 1 teaspoon dried thyme
# 1 teaspoon chile powder
# 1/2 cup Italian flat-leaf parsley, minced for garnish
Preheat oven to 375 degrees.
Toss all vegetables with 1/2 cup olive oil. Sprinkle with sea salt, black pepper, thyme and chile powder. Re-toss so they are evenly covered.
Place in rectangular baking or casserole dish. Roast 1 hour to 1 hour, 15 minutes or until tender.
Before serving, sprinkle with parsley.
_._,_._,_
Make ahead: Yes, one day before
Prep time: 20 minutes
Cooking time: about 1 hour
>From Big Bang Catering, serves 8-10.
# 8 carrots, cut into 2-inch pieces on the diagonal (tops cut off and reserved for stock)
# 6 parsnips, cut into 2-inch pieces on the diagonal (tops cut off and reserved for stock)
# 3 pounds Baby Red and Baby Yukon Gold Potatoes, halved
# 4 turnips (optional), cut into 2-inch chunks
# 2 large yellow onions, cut into 1-inch wedges
# 1/2 to 3/4 cup extra-virgin olive oil
# Sea salt to taste
# Fresh black pepper
# 1 teaspoon dried thyme
# 1 teaspoon chile powder
# 1/2 cup Italian flat-leaf parsley, minced for garnish
Preheat oven to 375 degrees.
Toss all vegetables with 1/2 cup olive oil. Sprinkle with sea salt, black pepper, thyme and chile powder. Re-toss so they are evenly covered.
Place in rectangular baking or casserole dish. Roast 1 hour to 1 hour, 15 minutes or until tender.
Before serving, sprinkle with parsley.
_._,_._,_