Friday, September 14, 2012

Roasted


 
A fall party left us with leftovers of fresh cauliflower, red peppers, and a few stray baby carrots.  Instead of repeating the same delivery as the first time around, which had left these misfits sitting lonesome, it seemed only appropriate to change up the presentation to enhance their natural flavors and roast them, bringing out their natural sweetness in a truly savoury way.  In other words, expose the beauty that had been overlooked.
 
I drizzled and tossed them with a bit of olive oil, seasoned with salt and pepper, spread them in an even single layer on a baking sheet and roasted them in the oven at 400 degrees F for about 20 minutes, just until they were tender.
 
What had once been the second-choice and last picked on the relish tray became the focal point and crowning glory of the next dinner.  This time instead of being last picked and leftover, they were the choice dish!
 
 
 

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