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March/April 2007
Recipe Archives


Roasted Vegetables

You’ll want to eat your vegetables after you try these recipes.

Penne with Roasted Asparagus and Balsamic Butter

1- ½  pounds asparagus
1-2  tablespoons olive oil
2  teaspoons salt
½  teaspoon fresh ground black pepper
½  cup plus 2 tablespoons Balsamic vinegar
½  teaspoon natural brown cane sugar
1  pound of Penne pasta
¼  pound of butter, cut into pieces
½  cup grated Parmesan Reggianno cheese

Heat the oven to 400 degrees.  Snap the tough ends off the asparagus and discard.  Cut spears into 2 inch pieces.  Put asparagus on a baking sheet and toss with oil, ½ teaspoon salt and ¼ teaspoon pepper.  Roast until tender, 10 - 12 minutes. Meanwhile, put vinegar in a small saucepan and simmer until 3 tablespoons remain.  Stir in sugar and remaining ¼ teaspoon of pepper.  Remove from heat.
Cook penne in a large pot of boiling water until just done, about 11 minutes.  Drain pasta and toss with the butter, vinegar, asparagus, Parmesan and the remaining salt.
Serve with additional Parmesan.

Adapted from Quick from Scratch Pasta Cookbook from Food and Wine Magazine


Roasted Vegetables with Rosemary and Calamata Olives

1  medium potato (any kind), skin on, cut into ½-inch pieces
1  yam, skin on, cut into ½-inch pieces
1  carrot and/or parsnip, peeled and sliced into ½-inch slices
6  Brussel sprouts
1  tablespoon olive oil
¾   teaspoon salt
½  head garlic, cloves separated and skins removed
2  large shallots, peeled and quartered
1  yellow bell pepper, cut lengthwise into ¼-inch strips
1  red bell pepper, cut lengthwise into ¼-inch strips
¼  cup Calamata olives, pitted
¼  cup fresh rosemary or thyme, stems removed
¾  teaspoon freshly ground pepper

Preheat oven to 425 degrees and prepare vegetables.  In a large roasting pan, add potatoes, carrots, and Brussel sprouts.  Add olive oil and salt, and toss thoroughly.  Roast in oven for 20 minutes. 
Add garlic, shallots.  Toss with oil in the bottom of the pan.  Roast for 20 more minutes. 
Add bell peppers, olives, fresh herbs and black pepper.  Toss with the oil in the pan and return to the oven.  Cook for 20 to 40 minutes longer, turning once or twice or until vegetables are nicely browned but not charred.  Serve immediately.

Adapted from the Food Network

Recipes contributed by Christl Keller Carollo, a personal chef who caters to vegetarian, vegan and restricted diets. She can be reached at (248) 542-3522 or peacelovejoy@wideopenwest.com

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