Menu Enter a recipe name, ingredient, keyword...

Roasted Caramelized Veggies

By

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.

Google Ads
Rate this recipe 4.7/5 (9 Votes)

Ingredients

  • 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 allows you to decide what flavor profile you’d enjoy most!
  • Balsamic Glaze

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from allyskitchen.com

Preparation

Step 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.

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.

You'll also love

Review this recipe

Parmesan Crusted Roasted Asparagus Roasted Vegetable Salad with Apple Cider Vinaigrette