Roasted Fall Vegetables
2 large baking potatoes
1/2 medium turnip
4 large carrots
4 tbs. of olive oil
1 tsp. salt
1 tsp. pepper
1 tbs. of thyme (dried or fresh)
Cube all the vegetables into 1 inch to 1-1/2 inch cubes. Place on flat roasting pan. Sprinkle with seasonings and olive oil. With a wooden spoon, mix the cubed vegetables so they are all coated in oil and seasoning.
Place in a pre-heated 400 degree oven and roast for 30 minutes. Mix vegetables at least 2 times as they cook. (This will make sure all cubes are roasted uniformly.)
Serves 4-5
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1/2 medium turnip
4 large carrots
4 tbs. of olive oil
1 tsp. salt
1 tsp. pepper
1 tbs. of thyme (dried or fresh)
Cube all the vegetables into 1 inch to 1-1/2 inch cubes. Place on flat roasting pan. Sprinkle with seasonings and olive oil. With a wooden spoon, mix the cubed vegetables so they are all coated in oil and seasoning.
Place in a pre-heated 400 degree oven and roast for 30 minutes. Mix vegetables at least 2 times as they cook. (This will make sure all cubes are roasted uniformly.)
Serves 4-5
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Recipe of the Month
Truffle Stuffed Red Snapper
Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
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Ingredients:
2 Leeks (julienned)
2 Carrots (julienned)
2 Celery stalks (julienned)
½ Truffle
8 Napa Cabbage Leafs
4 Filets of Red Snapper
Sea Salt and White Pepper
¾ lb Unsalted Butter
5 Shallots
1-½ Cups of Red Wine
¼ Cup of Heavy Cream
- download this recipe -
