Special of the Day~ Artfully Arranged Roasted Vegetable Entrées

Roasted Rainbow Carrots over Sautéed Polenta

10 Nov Special of the Day~ Artfully Arranged Roasted Vegetable Entrées

Sydne George Special of the DaySome of the best cooking advice I have ever gotten was during the Aspen Food and Wine Classic a few summers ago, at a Q&A with Giada De Laurentiis who said, “Sometimes the simplest things in life are the best.”

Starting with quality ingredients and letting them shine on their own seems to be one of the best ways to ensure optimal enjoyment, both of the food you are preparing and the experience of cooking it.

Something as simple as roasting sliced vegetables arranged in a single layer on a baking sheet with a drizzle of olive oil, a generous sprinkle of salt and a twist or two of the pepper mill coaxes out a caramelized complexity and yields a bounty of nutritious, delicious ingredients upon which to base a beautiful dish.

Because you eat with your eyes first, creating a colorful array of artfully arranged roasted vegetables accompanied by a few carefully selected accoutrements is all it will take to warm your soul as we move into winter and comfort food season.

Fire up the oven and get roasting with this week’s Special of the Day~ Artfully Arranged Roasted Vegetable Entrées and recipes for Garlic Roasted Tomatoes with Fresh Basil and Parmesan, Roasted Beet Wedges over Roquefort Smashed Baby Reds and Roasted Rainbow Carrots over Sautéed Polenta. Happy roasting!

Garlic-Roasted Tomatoes with Fresh Basil and Parmesan

Garlic-Roasted Tomatoes with Fresh Basil and Parmesan

Garlic Roasted Tomatoes with Fresh Basil and Parmesan

Recipe by Sydne George

(serves two, can be doubled)
1 pint grape tomatoes, cut in half

2 cloves garlic, minced

2 tbsp. olive oil

½ tsp. Kosher salt

1/8 tsp. freshly ground pepper

1 tsp. Herbes de Provence

2 tbsp. fresh basil, minced

2 tbsp. to ¼ cup heavy cream depending on desired consistency of sauce

Fresh basil sprigs, for garnish

Parmesan shreds, for garnish

Preheat oven to 425 degrees and set oven rack in middle of oven.

Arrange sliced tomatoes in single layer on rimmed baking sheet.

Drizzle tomatoes with olive oil. Sprinkle with salt, pepper and Herbes de Provence.

Roast tomatoes in preheated oven for about 15 minutes, until edges of tomatoes are beginning to turn golden brown.

Remove from oven.

Transfer roasted tomatoes to sauté pan and heat over medium heat.

Add basil and cream and stir to combine.

Serve Garlic Roasted Tomatoes hot over cooked buttered pasta.

Garnish with fresh basil sprigs and Parmesan shreds.

Enjoy!

Roasted Beet Wedges over Roquefort Smashed Baby Reds

Roasted Beet Wedges over Roquefort Smashed Baby Reds

Roasted Beet Wedges over Roquefort Smashed Baby Reds

Recipe by Sydne George

(serves two, can be doubled)

1 bunch medium beets, leaves trimmed, stems left intact

2 tbsp. olive oil

½ tsp. Kosher salt

1/8 tsp. freshly ground pepper

Preheat oven to 425 degrees and set oven rack in middle of oven.

Lay out large sheet of aluminum foil.

Arrange beets in center of foil.

Drizzle beets with olive oil. Sprinkle with salt and pepper.

Place another sheet of aluminum foil over the beets and crimp edges of foil together on all sides to make a foil pouch.

Roast beets in preheated oven for 40 minutes.

Remove beets from oven and let cool slightly.
Make Roquefort Smashed Baby Reds while beets are roasting.

6 baby red potatoes

1 tbsp. butter

2 ounces Roquefort cheese + additional for garnish

1 tbsp. heavy cream

¼ tsp. salt

Bring a medium pot of salted water to a boil over medium high heat.

Cook baby red potatoes until skins break, about 10 minutes.

Remove potatoes from heat, drain and let cool slightly.

Transfer cooked baby red potatoes to mixing bowl and add butter, Roquefort cheese, cream and salt.

Smash potatoes with a fork and stir to thoroughly mix.

Trim beet stems and peel beets.

Cut roasted beets into bite-sized wedges.

Serve Roasted Beet Wedges over Roquefort Smashed Baby Reds.

Garnish with additional Roquefort cheese crumbles.

Enjoy!

Roasted Rainbow Carrots over Sautéed Polenta

Roasted Rainbow Carrots over Sautéed Polenta

Roasted Rainbow Carrots with Dill and Brown Butter over Sautéed Polenta

Recipe by Sydne George

(serves two, can be doubled)

8 organic rainbow carrots, peeled and sliced horizontally into thin slices

2 tbsp. olive oil

½ tsp. Kosher salt

1/8 tsp. freshly ground pepper

1 tsp. dill weed
Preheat oven to 425 degrees and set oven rack in middle of oven.

Arrange sliced carrots in single layer on rimmed baking sheet.

Drizzle with olive oil. Sprinkle with salt, pepper and dill weed.

Roast carrots in preheated oven for about 15 minutes, until edges of carrots are beginning to turn golden brown.

Remove from oven.
While carrots are roasting, sauté the polenta:

18-ounce package Organic Traditional Polenta (Albertsons pasta aisle, top shelf)

1 tbsp. butter

¼ cup freshly grated white cheddar cheese

Fresh dill sprigs, for garnish
Melt butter in a medium sauté pan over medium heat.

Slice four ½ inch thick slices of polenta, season both sides of each slice with salt and pepper and sauté in hot butter a few minutes on each side, watching butter carefully to prevent overbrowning.

Remove sautéed polenta and arrange on serving plates.

Top sautéed polenta with roasted carrots.

Garnish with freshly grated white cheddar cheese and dill sprigs.

Enjoy!

Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/

No Comments

Post A Comment