Golden Roasted Veggie Recipe
This dish is always one of the first to need a refill. Our servers know to keep a close eye on the bowl and our chefs know to prepare a significant quantity. We have rarely seen left overs.
It is also particularly useful for home cooks because it can be prepared and easily reheated just before serving. It is also good cold, great to take in a lunch, add to an impressive dinner menu, and also the perfect way to get all the veggies in your diet that you so choose. It is a flexible dish that is not only pretty but also delicious. A trifecta: versatile, beautiful, mouthwatering.
It is not a typical recipe with measured quantities. It allows for you to select the veggies you please; our chef likes to use some of the veggies listed below but you can substitute or add different ones.
The key is to roast the vegetables until they are golden brown. Don’t over crowd the pan – this will prevent them from browning.
- Red onions, peeled and cut into 4-6 wedges
- Parsnips, peeled and cut into even size pieces
- Carrots, peeled and cut into even size pieces
- Cauliflower florets
- (The roast in the picture includes beats. Be sure to boil before hand)
- Chopped fresh oregano, olive oil, s&p
1. Cooking each vegetable separately, coat with a good quality extra virgin olive oil, season with salt and pepper and roast in a 400 degree oven until golden brown
2. Once all the veggies are roasted, combine them all together with the chopped oregano and serve or save for later.
- This dish can be prepared in advance and reheated right before serving.
- Additional vegetables that we often use are Eggplant, baby red potatoes, Broccoli and Fennel (fennel should be cored and thinly sliced)
- Certain vegetables can be cooked together if their cooking times are the same, for example; carrots and parsnips.