Thursday, October 1, 2015

Barefoot Contessa's Oven Roasted Veggies

I love vegetables, and I really love the depth of flavor that roasting adds. Oven roasting is so easy, and just about any veggie can be used. Some of my most-used roasted vegetable recipes come from my favorite cook, Ina Garten [Barefoot Contessa]. Recently, guests staying at the b&b brought me lots fresh veggies from the farmer's market, including several varieties of squash. Squash is delicious when roasted!

For the acorn squash, I simply cut off the top and bottom, and cut in half. After scooping out the pulp, I cut in 1/2 inch slices. On a baking sheet, drizzle with olive oil, and season with kosher salt and ground black pepper. Sprinkle with parmesan cheese and roast in a 400 degree oven for 20-25 minutes (or until tender).


parmesan-roasted acorn squash:       1 2-pound acorn or delicata squash (sliced 3/4 inch thick)      2 tablespoons olive oil      8 sprigs fresh thyme      kosher salt and black pepper      1/4 cup grated Parmesan (1 ounce)  400 for 25-30 mins
photo source: Pinterest
A few more roasted veggie recipes from Ina.......

 
Roasted Vegetable Soup --Ina Garten, Cannot wait to try this soup when the weather gets cold again!!:
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Caramelized Butternut Squash Recipe : Ina Garten : Food Network - FoodNetwork.com  ****** very yummy!
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balsamic brussels sprouts-Barefoot Contessa.
photo source

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