The post Vegetable Bake appeared first on Florida Girl Cooks.
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Vegetable Bake
Ingredients
1/4 cup extra-virgin olive oil, plus extra if required
1 large onion, thinly sliced
3 garlic cloves, sliced
800 g large potatoes , chopped into 1cm cubes
6 medium tomatoes, thinly sliced
1 Malanga, peeled and cubes
1 Routabaga, cubes
1 lb purple potatoes
1 lb carrots, thinly sliced
1 cup kale, coarsely chopped
1 – 16 0z can tomato paste
1 tbsp dried oregano
2 tbsp flat-leaf parsley, finely chopped
Prepare
1. Preheat the oven to 400 degrees F.
2. Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
3. Add tomato paste, stir and simmer just three minutes.
4. Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
5. Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
6. Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
- 1/4 cup extra-virgin olive oil, plus extra if required
- 1 large onion, thinly sliced
- 3 garlic cloves, sliced
- 800 g large potatoes , chopped into 1cm cubes
- 6 medium tomatoes, thinly sliced
- 1 Malanga, peeled and cubes
- 1 Routabaga, cubes
- 1 lb purple potatoes
- 1 lb carrots, thinly sliced
- 1 cup kale, coarsely chopped
- 1 - 16 0z can tomato paste
- 1 tbsp dried oregano
- 2 tbsp flat-leaf parsley, finely chopped
- Preheat the oven to 400 degrees F.
- Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
- Add tomato paste, stir and simmer just three minutes.
- Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
- Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
- Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
The post Vegetable Bake appeared first on Florida Girl Cooks.
]]>The post ROASTED ROSEMARY POTATOES appeared first on Florida Girl Cooks.
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Roasted Rosemary Potatoes
Ingredients
10-12 small redskin potatoes, cut in half
1/2 cup diced sweet onion
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper
2 tbsp finely chopped rosemary
2 tbsp freshly chopped parsley
Prepare
1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.
- 10-12 small redskin potatoes, cut in half
- 1/2 cup diced sweet onion
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- 2 tbsp finely chopped rosemary
- 2 tbsp freshly chopped parsley
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
- Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.
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]]>The post BALSAMIC ROASTED CARROTS appeared first on Florida Girl Cooks.
]]>Balsamic Roasted Carrots
1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
2 tablespoons olive oil
2 tablespoons balsamic vinegar (good quality)
Dash of coarse salt
Dash of pepper if desired (we dislike it)
Dried or fresh parsley
Prepare
Preheat oven to 400 degree F.
Line a rimmed cookie sheet with parchment paper, if you don’t have any just spray it liberally with non-stick cooking spray.
Rinse your carrots and pat dry.
In a medium sized glass bowl (or large if double batching) place the carrots inside.
In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn’t play well with acidic ingredients.
Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
- 1.5 pounds/24 ounces) baby carrots, tops removed, peeled if desired
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (good quality)
- Dash of coarse salt
- Dash of pepper if desired (we dislike it)
- Dried or fresh parsley
- Preheat oven to 400 degree F.
- Line a rimmed cookie sheet with parchment paper, if you don't have any just spray it liberally with non-stick cooking spray.
- Rinse your carrots and pat dry.
- In a medium sized glass bowl (or large if double batching) place the carrots inside.
- In a small glass bowl add the balsamic vinegar, then slowly add the olive oil while whisking with gusto. Do not use aluminum bowls, it doesn't play well with acidic ingredients. Whisk with gusto until your arm falls off, or your ingredients combine perfectly.
- Now pour the balsamic mix over top off the carrots. Toss the carrots until well coated. Pour them onto the cookie sheet.
- Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your carrots, and how thick they are. I did not cut this batch in half since they were not overly thick, but you can do that if you like. I often do. I flip mine halfway through, just so I get that nice caramelised goodness on both sides.
- Remove from oven. Transfer to a bowl. Sprinkle with coarse salt, pepper and parsley and serve.
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]]>The post SWEET POTATO FRIES appeared first on Florida Girl Cooks.
]]>Sweet Potato Fries
Ingredients
2 medium sized sweet potatoes
1 tbsp. olive oil
1 tsp sea salt
Prepare
1. Preheat oven to 400 degrees.
2. Peel the sweet potatoes, then chop into thin 1/4 inch strips.
3. Place the cut sweet potatoes on a baking sheet and drizzle with olive oil followed by sprinkling the seal salt. Toss until combined.
4. Roast in the oven for 30-35 minutes, or until crispy on the edges.
5. Serve and enjoy!
- 2 medium sized sweet potatoes
- 1 tbsp. olive oil
- 1 tsp sea salt
- Preheat oven to 400 degrees.
- Peel the sweet potatoes, then chop into thin 1/4 inch strips.
- Place the cut sweet potatoes on a baking sheet and drizzle with olive oil followed by sprinkling the seal salt. Toss until combined.
- Roast in the oven for 30-35 minutes, or until crispy on the edges.
- Serve and enjoy!
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