Roasted Vegetable Recipe

2551123_blog ok,  I DO NOT  want to hear any whining!  We can’t eat cheeseburgers and macaroni and cheese everyday!

dog-gone-it, sometimes we have to eat our fresh seasonal vegetables.

Tyler Florence has just appeared on my radar. I don’t know much about him, know the name, know he’s a celebrity chef…that’s about it. I’ve subscribed to his blog, have noticed the Tyler Florence Friday club on some blogs, and decided to try my first Tyler Florence recipe.

I’m starting to think that when Tyler Florence says “Preheat your ovens” we should say “How High?“.  (get it?  a play on jump…how high)    Man does he put out some tasty looking recipes.

Since it’s the season I decided to try Tyler Florence’s roasted vegetable recipe.  So let’s put down those hamburger buns, put the mustard and catsup back in the fridge and let’s roast some vegetables.

Tyler Florence’s Roasted Vegetable Recipe

Preheat oven to 350 degrees.  How high?  (wink)

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Start out with a selection of your favorite roots.  I’ve selected beets, a parsnip, carrot, a turnip and one shallot halved with peel left on. (that’s what Tyler said to do – leave the peel on the shallot…how high?).  With a vegetable peeler, peel skins off of the vegetables.

In a bowl, toss the skinned roots with olive oil, salt and pepper.

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In another bowl, mix together 1/4 cup of honey and 1/4 cup of balsamic vinegar, set aside.

Place vegetables on a baking sheet and roast for 25 minutes.  After 25 minutes, pour on honey/balsamic mixture and toss again.  Continue cooking until vegetables are caramelized and tender, about 20 minutes more.  When doing this again, I would try to find a different pan for the vegetables.  The honey/balsamic sauce ran all over the pan.  Maybe my cast iron skillet would keep the sauce closer and within better caramelization range to those veggies?

 

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I served this with seared scallops that were finished with a white wine reduction cream sauce , with chives and toasted, slightly crushed pine nuts stired in.  This was served over fresh spinach that had been tossed with lemon juice and salt and pepper.  When you place the scallops and warm cream sauce over the spinach, it wilts and the flavors meld into an exquisite blend.

I have to admit, the root vegetables were very good, the scallops were out of this world.  But the two were not meant to be on the same plate together.  The vegies belonged next to a big hunk of roast beef smothered in gravy and the scallops belonged  nestled along side fresh steamed asparagus.   However, in the end, our plates were clean.

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Rules of my kitchen:  Always cook with a wine that’s also good enough to drink…

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and eat your vegetables…sometimes…

Roasted Vegetable Recipe…It’s What’s For Dinner

On this day..

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Comments

  1. says

    Oh those veggies look good! I can almost taste the caramelized veggie sugars, honey and balsamic. Your right, this would be so good with a nice hunk o’ red meat. Maybe a flank steak….mmm I’m getting hungry!

  2. says

    I have two little girls and it is so hard to get one of them to eat veggies. My baby eats carrots, peas, tomatoes and so on. My oldest is so afraid of every veggie. I try to be creative and throw it in their meals on way or another.

  3. Wandering Coyote says

    I saw a recipe similar to this one on someone else’s blog…can’t remember which one…and I remember thinking that I MUST try some parsnips. I don’t think I’ve ever had them before…

  4. says

    I have never made a Tyler recipe that I didn’t adore. When he says jump, I am already midway in the air, heading straight into his arms. At least in my imagination. And wildest dreams.

    These root veggies looks delicious. I love the glaze that went on them. One of my favorite aspects of winter food is the hearty vegetables – sweet potatoes, turnips, etc. Delicious.

  5. says

    I made these tonight for my Father-in-laws b-day dinner. The only change was that I used red pearl onion instead of the shallots. It was a big, big hit with everyone. I found a reference to this recipe that mentioned topping the veggies with fresh goat cheese at the end. I’m 95.3% sure it would have been yummy, but I didn’t want to take a chance on a first-cook recipe on a special occasion, so I made it just the way you did :)

    • says

      So glad it was a hit. And yes darnit! I forgot the goat cheese when I made it and then was going to mention it in my post and forgot it there also. I’m having some sort of goat cheese block.

      I think the goat cheese would be delicious, and would especially add some nice color.

      Thanks for stopping by Karen

  6. says

    I can see by your post that I would be happy eating at your table! Scallops are our favorite, and love the roasted roots here… Oh and love the piccata as well…one of my favorite capers :)

  7. Shelly W says

    But, dang, why can’t we eat those goodies all the time? Would be nice wouldn’t it? I love roasting vegetables such as squash. I’ll have to try your mix :)

  8. says

    I adore minestrone soup. Well, I actually adore practically every soup there is! But especially soups laden with veggies and some cheese on top!

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