Domesticated Sundays

Roasted Veggie Platter

Colorful Veggie Platter

  1. First thought that comes to mind: Why did I hate veggies as a kid?
  2. Great for: Bringing color to your spread
  3. Inspiration: Farmers market and whatever is in season
  4. Tips & Tricks: Can be served hot or cold
  5. Pairs well with: Steak

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Ingredients:

Asparagus

Carrots cut lengthwise

Orange zest

Cubed Pumpkin

Red onions

Cranberry

Pine nuts

Sliced Brussels sprout

Sesame seeds

Olive oil

Lemon

 

Directions:

  1. Asparagus: quickly blanch in boiling water. Drizzle with olive oil and season with salt pepper. Squeeze a little bit of lemon on top.
  2. Carrots: quickly blanch in boiling water. Drizzle with olive oil and season with salt, pepper and orange zest.
  3. Pumpkin: drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 minutes at 400F degrees. Turn/shake the pan halfway though in order to allow brown evenly. Toss with pine nuts and cranberries.
  4. Brussel Sprouts: drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes at 400F degrees. Turn/shake the pan halfway though in order to allow brown evenly. Toss with sesame seeds.
This entry was published on March 1, 2015 at 3:52 am. It’s filed under Uncategorized and tagged , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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