fbpx
Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

Ingredients
  • 2 cups baby carrots
  • 1½ cups Brussels sprouts, trimmed
  • 1 lb. asparagus spears, trimmed
  • 8 garlic cloves, peeled
  • 6 small red potatoes, quartered
  • 1 medium yellow onion, cut into 8 wedges
  • 2 T. extra virgin olive oil
  • 2 T. chopped fresh rosemary
  • 1 t. salt
  • ½ t. ground black pepper
Instructions:

Preheat oven to 400°F.

In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions.

Toss well with olive oil, rosemary, salt and pepper.

Spread vegetables evenly on a large baking sheet.

Bake for 40-45 minutes, stirring halfway through until vegetables are tender.

The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.

Yield

5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients
  • 1 stick butter

  • 6-8 T. flour

  • 2 cups heavy cream

  • 6 cups tomato sauce, divided

  • ¼ cup grated Parmigiano-Reggiano cheese

  • ¼ cup grated Romano cheese

  • 1 red pepper

  • 1 yellow pepper

  • 1 seeded zucchini

  • 1 seeded summer squash

  • ½ white onion

  • ½ red onion

  • Olive oil, to coat vegetables

  • Salt and pepper, to taste

  • 1 small bag cleaned spinach

  • 1½ boxes lasagna sheets

  • 1 lb. shredded mozzarella

Instructions:

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.

Yield

6-8 servings

Printed with permission from the American Culinary Federation, with Credit: Antico Forno, Boston

The National Culinary Review, January 2016

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

Ingredients

2 cups baby carrots
1½ cups Brussels sprouts, trimmed
1 lb. asparagus spears, trimmed
8 garlic cloves, peeled
6 small red potatoes, quartered
1 medium yellow onion, cut into 8 wedges
2 T. extra virgin olive oil
2 T. chopped fresh rosemary
1 t. salt
½ t. ground black pepper

Instructions:

Preheat oven to 400°F. In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions. Toss well with olive oil, rosemary, salt and pepper. Spread vegetables evenly on a large baking sheet. Bake for 40-45 minutes, stirring halfway through until vegetables are tender. The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.

Published with permission from the America Culinary Federation and Clemson University’s Culinary Nutrition Undergraduate Student Research Group

© Copyright Lisa Abbi Enterprises ® 2018 | Celebrity Sweat All Rights Reserved