|Roasted Vegetables © Rhiann Wynn-Nolet|
We like to serve Roasted Vegetables family style in one of our Mason Cash mixing bowls.
Look at those gorgeous colors!
1 bunch asparagus
1 small butternut squash
1 sweet onion
1 small container mushrooms (any kind will do)
1 red bell pepper
*Tip: choose the "male" eggplant, there will be fewer seeds. Males have a more rectangular spot on their bottoms, the females have a very round spot.
1. Snap asparagus spears into bite-size lengths (discard the tough bottoms - your first "snap" should be at the "dirt" end and the spear will naturally break where tender part begins).
2. Peel and deseed squash, chop into bite-size chunks. Peel and chop carrots. Wipe mushrooms clean, slice off tough stem ends, Deseed and destem pepper, chop. Remove onion peel and chop the onion. Chop the eggplant into chunks, try to leave the peel on because it gives a nice flavor (and fiber), discard any pieces that are full of seeds.
3. Put faster cooking vegetables in one bowl and slower in a second bowl. Drizzle olive oil, grind salt and pepper to taste over the vegetables in each bowl, then toss to coat.
4. Line two baking sheets with foil, spray with cooking spray, spread the contents of each bowl on a sheet.
5. Bake at 450 degrees for 20-35 minutes (or until the vegetables are tender, but not burned).
Note: You can add or subtract any other vegetables you like to this recipe. Hate asparagus but love parsnips? No problem!
EASY LEFTOVERS IDEA
1. Put store-bought Butternut Bisque in a pan, add leftover vegetables. Heat and serve with crusty bread.
|© Rhiann Wynn-Nolet|
Quince Cottage style is where rustic and opulent rub shoulders. Think gilded mirror against a weathered plank wall, and you'll know what we mean.
We prefer our opulent a little beat up and our recipes