roasted caramelized farm veggies

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This is the authentic 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 entire 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.

There’s a few cuts like with the carrots where I sliced them down the centers (careful, it’s kind of tricky…steady hand!)…this helps with cooking time as well as giving the carrots a prissy flair! And, isn’t that just part of good eats~~food that is styled and charmingly crafted.

Find a skillet that you love~yep, if you don’t have a cast iron one then make that investment~, one that makes you happy when you pull it out of the oven, one that makes the veggies look nestled in and gorgeous~~that’s not hard to do either~~nothing is better than black cast iron~~you can pick these up at yard sales, thrift stores and, yes, you can buy one new, but there’s nothing like getting an old one that’s had decades of seasoning~~oh, if it could talk!  I also picked up this oval shaped copper pan at a thrift store~~I knew when I saw it, it was mine!  And, I knew it would be a fabulously decorative as well as functional cooking and serving piece.  Keep your eyes peeled…you never know when you’ll find that treasure!

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roasted caramelized farm veggies

Yield: About 4+ servings

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Ingredients

• Preheat oven to 425
• Assorted Fresh Vegetables, your choice
• 1/4 cup extra virgin olive oil
• 1 tsp. sea salt
• 1  tsp. red chili flakes
• 2 Tbl. spice mixture. your choice, Herb de Provence, Italian, Greek, Za'tar, Ras el Hanut, Harissa,
• Balsamic Glaze
• 

Instructions

1. 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.
3. Put in the skillet of your choice.  I serve directly from this skillet to table.  Roast in a preheated 425 oven about 25-30 minutes or until done (use a toothpick to test for doneness).  
5. Remove, cover loosely with foil and let the veggies rest.  Drizzle servings with balsamic glaze if desired. Really yummmeeee!!

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