As the season turns to fall we are rolling out a new feature. Our recipe of the day will join our cocktail of the day as we strive to keep adding new, interesting, and fun content. And what's more fun than eating great food and drinking great cocktails? Well, I can think of a few things but that's not the content we're shooting for.
Websites, pages, blogs, and the like, love to give you paragraphs of stories, and anecdotes before you actually get to the frigging recipe. We will strive to avoid that. Everyone has busy lives. Just give me the recipe. And maybe some pro-tips/hints to go along with it. If you have a "Jump to Recipe" button, that should be a clue that you're blathering. So...
Pan roasted dishes are so awesome. They're easy, they're versatile, and they look great. Chef Rick Bayless uses the oven roasted pan method for the veggies in a number of his salsa recipes. It's also a great way to have part of the meal cooking while you prep other parts.
This recipe for Pan Roasted Root Vegetables falls right in step with this concept. Here is one of our household favorites.
1.5 lbs Coarse Chopped Carrots
1.0 lbs Coarse Chopped Parsnips
0.5 lbs Coarse Chopped Turnips
1.0 lbs Coarse Chopped Sweet Potato
6 Cloves of Garlic, Peeled, Whole
2 T Olive Oil (try not to skimp on quality)
2 T Brown Sugar
3/4 t Kosher Salt
2 Med Red Onion cut into 8 wedges.
3 T Chopped Fresh Italian Parsley
2 T Balsamic Vinegar
1.0 t Fresh Ground Black Pepper
1.0 t Ground White Pepper
Preheat oven to 450 degrees.
Combine first 9 ingredients in a shallow roasting pan.
Bake at 450 degrees for 1 hour. Stir after 30 minutes.
Add last 4 ingredients and toss to coat veggies well.
So simple! So delicious!
Pro Tips: Add more or less of any ingredients to your taste. We eat lots of garlic. My Italian wife would ask why I'm only adding 6 cloves of garlic.
I've always viewed recipes as an outline. It's a framework for the dish. Unless you're baking, of course. Because that shit is as much science as anything. That's why I don't bake. Point is, don't be afraid to make changes to better suit your preferences.
If you don't have all of these veggies available don't be afraid to use others. Rutabega, beets, and most potatoes will work just as well. The high roasting heat will help those veggies carmelize a bit which really deepens the flavors.
Don't be afraid to use different herbs either. A sprig of fresh rosemary, thyme, or oregano will make this that much better. They'll smell great while it's cooking, too.
Lastly, don't cook the veggies in the balsamic. At that temperature for that long it will burn in the pan. The taste of burnt balsamic veggies sucks.
Hope you try this and enjoy it. Roasting these for Sunday dinner on a blustery fall day just makes it feel even more like fall. The aroma will fill the house. The ovens heat will warm your kitchen. And the flavors will warm your tummy.
Enjoy!
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