Sunday, January 20, 2013

Roasted carrots and broccoli

"Eat your veggies!" We say all the time to children, but do you think we need to mention this to some adults? Probably. Vegetables can be made to taste so good and you still get your much needed nutrients. I urge you to try roasting your carrots and broccoli this way! Thank you Williams-Sonoma!

·         1 1/2 lb. broccoli, cut into 1-inch florets
·         2 carrots, peeled and cut on the bias into 1/2-inch slices
·         2 Tbs. olive oil
·         1 tsp. kosher salt
·         1/2 tsp. minced garlic
·         1/4 to 1/2 tsp. crushed red pepper flakes
·         Zest of 1 lemon
·        1/4 cup finely grated Parmigiano-Reggiano cheese
Position 1 rack in the middle and 1 rack in the lower third of an oven. Preheat the oven to 500°F.

Divide the broccoli and carrots evenly among 2 baking sheets. Drizzle each with 1 Tbs. of the olive oil and 1/2 tsp. of the salt. Toss well, then spread the vegetables out in an even layer. Transfer to the oven and roast until the vegetables are crisp-tender, about 8 minutes.

Remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese. Continue roasting for 2 minutes more.

Transfer the vegetables to a serving bowl and serve immediately. Serves 4.

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