Roasted Vegetables

Roasted Baby Artichokes

Makes 2-4 first course or side dish servings. 

This delicious vegetable has a short season so take advantage when you can. You can also make this dish in advance and reheat it.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice

  • 3 garlic cloves, finely chopped

  • Leaves from 12 thyme sprigs

  • 1 teaspoon Kosher salt.

  • Freshly ground black pepper

  • 2 tablespoons water.

  • 12 baby artichokes

PREPARATION:

  1. Preheat the oven to 425F.

  2. In a small bowl combine the oil, lemon juice, garlic, thyme, salt, pepper and water. 

  3. Cut off and discard the artichoke stems. Pull the tough outer leaves as far as they will snap, leaving only the pale green leaves.  Cut ¼ inch of the tops of the artichokes, then cut artichokes in half lengthwise. 

  4. Place in an ovenproof dish and pour the oil mixture over the artichokes. Roast for about 25 minutes, turning the vegetables over midway through and tossing from time to time. Add a spoonful or so of hot water as needed.  The artichokes should be fork tender.

  5. Season to taste with lemon juice, salt and pepper.

 
 

Roasted Beets

Roasted+Beets.jpg

Makes 4 servings. 

I like this dish as a first course, side dish or in a salad. It is good warm or at room temperature.  

INGREDIENTS:

  • 5 medium beets

  • 1 tablespoon balsamic vinegar

  • 2 tablespoons maple syrup

  • 2 tablespoons extra -virgin olive oil.

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Peel the beets and cut into thick wedges. Place in a bowl and combine with vinegar, maple syrup and olive oil. Season with salt and pepper. 

  3. Place the beets, preferably, in a single layer in an ovenproof dish and cover with foil.

  4. Roast for 25 minutes. Uncover and roast for another 25 minutes. They should be fork tender.    

 
 

Roasted Bell Peppers

Roasted+Bell+Peppers.jpg

Makes 4 servings.

I know that skinning the peppers is a bit time-consuming, but it is well worth it.  This dish can be made a few days ahead, and the flavor actually improves with time.  

INGREDIENTS:

  • 4 bell peppers, orange, red and yellow

DRESSING:

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon honey 

  • ¼ cup loosely packed flat leaf parsley

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

Preheat the broiler.

Trim both ends of the peppers, cut in half, seed and quarter.

Place the peppers on a foil lined broiler pan skin side up. 

Broil close to the heat source for about 7 minutes, or until the skin is blistered and charred. Cover the peppers with foil and cool briefly.

Peel off the skin and place in a bowl.

Combine the dressing ingredients and pour over the peppers. Add parsley, season to taste with salt, pepper, vinegar and honey, and combine well.