Note to Self:

Saturday, January 29, 2011

Employee Meal, 28 January 2011 (Spice-Roast Vegetables)

These are so easy to make; versatile and delicious, too. Here's a recipe for roast carrots and parsnipe but it can be adapted to other vegetables (I didn't use honey on these). And if you would like to learn more about roasting vegetables I suggest this page or this one.

Spice Roast Carrots and Parsnips
Yield: 8 servings
4 medium carrots, peeled and cut into thick disks
4 medium parsnips, peeled and cut into thick disks
1/4 cup olive oil
2 teaspoons sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cayenne pepper

Preheat an oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium bowl and toss to coat evenly. Heat a large non-stick skillet over high heat and add the vegetables. Sauté and toss the vegetables for 5 minutes, or until they begin to caramelize. Transfer the vegetables to a medium roasting pan and place in the oven. Roast the vegetables for about 25 minutes, or until browned and cooked throughout. Serve warm or room temperature.


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