Simple Roasted Vegetables
One my favorite ways to prepare fresh vegetables is to simply roast them with shallots. This is a great way to bring out flavor, particularly during the winter months when the vegetables aren’t local. Roasted this way the shallots caramelize – in fact I often roast just the shallots alone. I’ve roasted beans here, but this works well with carrots, Brussels sprouts, mushrooms, asparagus, squash etc. For some of the quicker cooking vegetables, like asparagus, you might want to give the shallots a head start. If you wanted to dress up the finished presentation, you can drizzle with lemon juice or balsamic vinegar and garnish with chopped herbs.
Approximately ½ pound green beans, or vegetables of your choice
4 – 5 shallots, peeled and sliced in half
Olive oil salt and pepper to taste
1. Toss sliced the vegetables and shallots with the oil salt and pepper.
2. Turn out into a roasting dish and roast at 375F.
3. Roast for 15 – 30 minutes. The roasting time depends on the size and type of vegetable.
4. Remove from the oven and serve.