SPRING ROASTED VEGGIES WITH YOGURT
SPRING ROASTED VEGGIES WITH YOGURT SAUCE OR SAUTEED WITH OLIVE OIL AND BALSAMIC VINEGAR
Springtime gardens boast a colorful array of veggie crops that take fondly to an oven roast with oil, salt and pepper. Herbs if you’d like as well but sometimes the salt and rich virgin olive oil is enough. The flavors of roots dug from dirt and brassicas clipped from thick stems is sweet, earthy and satisfying. For added kick a smear of yogurt laced with tart lemon and garlic makes a fine chilled dip for your roasted veggies to rest on.
RAINBOW CARROTS, BEET ROOT, GREEN CABBAGE, SPRING ONIONS, PINK LADY TURNIPS, RUBY RED RADISHES, WILD FENNEL BULB
Line baking sheet with veggies whole, halved, sliced or chopped…..cover with olive oil, salt and pepper……..roast in oven at 425 degrees until softened and caramelized. Time will depend on the veggie….some will roast faster than others so keep an eye on them.
OR
SAUTÉED FENNEL BULB, PURPLE DIAKON, MELON RADISH AND PURPLE BROCCOLINI IN OLIVE OIL WITH DASH OF COARSE SALT AND PEPPER…...PUT ATOP FRESH FRISEE….DOUSED WITH OLIVE OIL AND BALSAMIC VINEGAR
SOMETIMES IT ISN’T A RECIPE YOU NEED…….JUST INSPIRATION
