Preheat your oven to 350° F.
In a plastic bag, toss 1 TBSP of corn starch, 1 TBSP of olive oil, and 1 tsp of caraway seeds, a pinch of salt and pepper. Add 1 pound of baby carrots. Shake until they are completely covered. Spread on a baking sheet. Bake 40 minutes.
I served on a bed of baby spinach and spring mix lightly dressed with balsamic vinegar. I liked the way the caraway, the little olive oil, the salt worked with the salad. Makes two large servings.
Wow, caraway and carrot is delicious. The caraway balances the sometimes overwhelming sweetness of roasted carrot perfectly.
I adapted this recipe from Melts by Fern Green, a cookbook I am currently reading. I used baby carrots and olive oil instead of vegetable oil and served on a salad. Otherwise the recipe is the same. She served it as a side with a sandwich melt…but I am out of bread. Otherwise, sounds like a great idea.
The trick to successful vegetable medleys is understanding size and density. You are putting a bunch of different vegetables together and want them done at the same time. So you want to cut the denser, solid veggies like potatoes and parsnips and carrots to approximately the same size. Softer veggies like Brussels Sprouts, onions, garlic and cauliflower can be cut a little smaller. Tender elements like mushrooms, olives and herbs can be added later.
Sometimes you simply cannot make a single serving. Well, you could but it would be wasteful of cooking energy and vegetables. This recipe makes 6 servings. It reheats beautifully in the microwave. You also could reheat in a some broth for a quick vegetable soup with a nice smokey flavor. You can add to rice, pearl barley or pasta with a dash of melted butter, grated Parmesan cheese or a tablespoon of ranch dressing. You don’t have to bore yourself with leftovers. Just remix them.
So, start by cutting up the tougher veggies and tossing them on a baking pan. I use my paella pan for roasting vegetables. Sprinkle them with a TBSP olive oil and a teaspoon of kosher salt.
- 1 potato, skin on cut in 1/2 inch chunks
- 1 parsnip, peeled, cut in 1/2 chunks
- 1/4 onion cut in wedges
- 1/2 whole garlic, peeled
- 6 Brussels Sprouts
- 6 Cauliflower Florets
Bake at 450° F for 30 minutes. Remove from oven and add the tender veggies. Stir into the other veggies to get oil on them. You may have to sprinkle a teaspoon of olive oil on if it has been absorbed by the other veggies.
- 6 mushrooms cut in half
- 2 tbsp of sliced black olives or whole kalamata olives if you have them
- 1 tsp of oregano
Return to oven and bake for 20 more minutes, turning occasionally. Remove when browned.
For the chicken tacos, I heated a half cup shredded chicken that I held back from the soup in 2 tbsp of green salsa. This way it gets the salsa flavor and I can reheat it without oil. I put it on a white corn soft tacos with some half a leaf of romaine shredded and a finely chopped or shredded slice of cheese.