Saturday, March 7, 2009

Roasted Baby Vegetables

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For an upcoming food story on roasting vegetables, I volunteered to cook and photograph the recipe myself since having the reporter cook them at home, then transport them to the office so we could photograph it in the studio would result in very sorry looking wilted veggies! And I had a very clear idea of how I wanted the photos to look -- bright and saturated!

I made these twice now. The first following the recipe exactly as found here. I found the that the vinegar was VERY over powering and drowned out the delicate flavors that the roasting brought out in the veggies. Also, there wasn't enough salt or oil for the amount of vegetables. Of course, taking into consideration that this recipe is originally from Cooking Light, it made sense that they were being a bit stingy with the salt and oil.

Here's my modified version:

Roasted Baby Vegetables

1 1/2 tablespoons white balsamic vinegar
2 tablespoons of finely chopped shallots
1 tablespoon brown sugar
1 pound of baby carrots with tops
3 tablespoons of olive oil
1 1/12 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 fingerling potatoes, halved
6 radishes, halved
2 cups of asparagus sliced on the bias
1 tablespoon chopped fresh Italian parsley
1 tablespoon plus 1 teaspoon chopped fresh chives


1. Preheat oven to 500˚
2. Combine vinegar, sugar and 1 1/2 tablespoons of the olive oil in a small bowl and whisk well to combine.
3. Trim green tops off the carrots and discard the tops. Place the carrots, potatoes and radishes in a metal roasting pan. Drizzle the remaining olive oil over the vegetables and sprinkle in the salt and pepper. Toss to coat.
4. Bake for 20 minutes checking in ever 5-8 minutes to stir the vegetables to help brown them evenly. Remove the pan from the oven, add the shallot mixture and asparagus; toss. Return to the oven and bake an additional 5 minutes or until the asparagus is fork tender.
5. Transfer to a serving dish and toss in the parsley and chives.

roastedVeggies_4126©

4 comments:

  1. Your photo shined on the front of the FOOD section today!

    ReplyDelete
  2. OH, thank you! I hope you are starting to feel better.

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  4. These were so good at the garden party last month, it's definitely going in my "to make" file!

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