Not exact matches
I have mostly
roasted root vegetables, and then I tried
roasting some cauliflower florets and they came out with a lovely
caramelized coating and were tender on the inside.
Harvest Vegetables and Other Sides Coriander and Cumin - Glazed Carrots Buckwheat - Honey Seared Carrots Glazed Carrots with Mint and Preserved Lemon Honey - Almond Acorn Squash Butternut Squash Tagine Parsley - Garlic Spaghetti Squash Breaded Lemon - Coriander Acorn Squash with Marinara Sauce
Roasted Squash with Parmesan - Parsley - Garlic Crumble Braised Apple - Caraway Cabbage Maple and Ham Braised Cabbage Lemon and Parsley Potato Salad Smoked Paprika
Roasted Potatoes Mashed Sweet Potatoes
Roots O'Plenty Maple and Rutabaga Gratin Magical Root Vegetable and Maple Gratin Charred Brussel Sprouts and Broccoli Ginger - Lemon Brussel Sprouts Bacon and Apple Braised Greens Maple - Sauteed Sweet Potato Greens Butternut Squash and Kale sautéed with Black Olives and Garam Masala Pumpkin Mac n» Cheese with
Caramelized Apples, Onions and Sage
Of course, the easiest thing to do with a medley of
root vegetables is to cut them into uniform pieces, toss them with butter or olive oil, herbs and sea salt in a
roasting pan (add whole garlic cloves in their peels) and
caramelize them at 400 degrees for at least thirty minutes, or until fork tender.
This cooked - to - perfection poultry was served with
roasted baby carrots, king oyster mushrooms, small and aptly sweet
caramelized cipollini onions, and pea tendrils — all served over a creamy salsify purée suitably spotlighting this
root vegetable native to the Mediterranean region of Europe
But citrus is still lining the market stalls, so here's a bright winter rainbow bowl bursting with
caramelized fennel & wintery
roots, charred citrus, umami miso, succulent slow
roasted salmon, and hints of fresh herbs.