Friday, October 7, 2011

Disco Apache

Roasted potatoes are delicious, but they don't add much pizazz to your plate. If you're serving your potatoes with, say roasted chicken, the plate looks as bland and appealing as this:

Instead, make these beautiful roasted vegetables from Laura Calder's French Taste. I like the contrast of colors and textures. It really takes your plate from blah to fantastic! Oh, and they taste great, too!

Roasted Vegetables:

Serves 6


6 small potatoes, peeled and cut into medium wedges
4 carrots, cut in half crosswise, then halved lengthwise
3 leeks, trimmed and cut into logs
2 handfuls of cherry tomatoes
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 bay leaves
1 branch of rosemary, cut in three


Heat the oven to 400 degrees. Toss the vegetables with the olive oil, salt, and pepper. Spread over a baking sheet. Cut the butter into little pieces, and scatter over top. Tuck in the herbs. Bake until tender and slightly caramelized, about an hour, tossing occasionally.

*Don't forget to remove the bay leaves before serving!

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