“During our little one’s play dates over the past few weeks, my very good friend, Rachel, and I were bouncing recipes off each other from brisket to chicken and obviously vegetables, because in our opinion, no big meal is ever complete without some GREAT ones! Now this can get very personal. Through the years I have roasted and mixed “Veggies” in every shape and form that you could possibly imagine. The problem with this is that not everybody typically cares for the same ones. This is where the “Medley” comes into this dish. By grouping your vegetables side by side, instead of like a tossed salad, not only are the kids going to be thrilled that nothing is touching each other, the adults will be secretly pleased as well. This seasonal dish can be used for almost any holiday, dinner party or just those particular times you feel a little extravagant!”
- roasting vegetables
- olive oil
- Kosher salt
- ground pepper
- spices of your choice
1.) Preheat oven to 400 degrees.
2.) Choose vegetables and follow by washing, scrubbing & cleaning. (This can and should be done the day before-hand leaving room for “crunch time” during an event)
3.) Place each veggie in seperate sprayed baking sheets. (Rachel’s picks this time around were organic cauliflower, asparagus, baby carrots and sunchokes. Sunchokes are a delicious compliment to this dish with its earthy-creamy-potato like texture. Feel free to add some sliced garlic prior to roasting.)
4.) Toss everything around in olive oil until thoroughly coated and sprinkle with Kosher salt.
5.) Add ground pepper and spices of your choice to each one. (Rachel tossed the cauliflower with garlic powder. I generally add thyme to my carrots)
6.) Roast asparagus and cauliflower for about 30 minutes and the remainder of the vegetables for 45 minutes OR until just starting to brown. Enjoy!!