Thursday, August 2, 2007

Roasted Romanesco and Carrots (Day 2)

I've mostly been eating fruit and homemade muesli with apple juice (an old favorite from my college days when there wasn't any palatable soy milk.) I've also been eating a lot of pistachios (they were on sale at the grocery store - yum!) However last night I made a really yummy roasted vegetable dish for dinner.

Roasted Romanesco and Carrots

Romanesco is a variety of cauliflower or broccoli that looks like a spiral broccoli - photo here.

Preheat the oven to 350F. Pour a mixture of olive oil and rice vinegar in the bottom of a large baking dish. You want about a third cup total, vary quantities based on the flavor and amount of fat you desire in the finished dish. Good quality olive oil will impart more flavor, I particularly like the Olive Pit olive oils. Toss in a handful of fresh basil and sage (about a T of dried if that is all you have.) Chop up 2 small heads of Romanesco and 2 large carrots. Toss in the oil/vinegar/spice mix and bake for 20 minutes. Toss again and return to the oven for another 20 minutes.

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