Roasted RootsOctober 24, 2009 at 1:48 pm | Posted in Seafood, Vegetables | 33 Comments
Tags: Dinner, Roasted vegetables, Scallops, Tyler Florence
ok, I DO NOT want to hear any whining! We can’t eat cheeseburgers and macaroni and cheese everyday!
dog-gone-it, sometimes we have to eat our fresh seasonal vegetables.
Tyler Florence has just appeared on my radar. I don’t know much about him, know the name, know he’s a celebrity chef…that’s about it. I’ve subscribed to his blog, have noticed the Tyler Florence Friday club on some blogs, and decided to try my first Tyler Florence recipe.
I’m starting to think that when Tyler Florence says “Preheat your ovens” we should say “How High?“. (get it? a play on jump…how high) Man does he put out some tasty looking recipes.
Since it’s the season I decided to try Tyler Florence’s roasted root vetegables. So let’s put down those hamburger buns, put the mustard and catsup back in the fridge and let’s roast some vegetables.
Tyler Florence’s Roasted Root Vegetables
Preheat oven to 350 degrees.
Start out with a selection of your favorite roots. I’ve selected beets, a parsnip, carrot, a turnip and one shallot halved with peel left on. (that’s what Tyler said to do – leave the peel on the shallot…how high?). With a vegetable peeler, peel skins off of the vegetables.
In a bowl, toss the skinned roots with olive oil, salt and pepper.
In another bowl, mix together 1/4 cup of honey and 1/4 cup of balsamic vinegar, set aside.
Place vegetables on a baking sheet and roast for 25 minutes. After 25 minutes, pour on honey/balsamic mixture and toss again. Continue cooking until vegetables are caramelized and tender, about 20 minutes more. When doing this again, I would try to find a different pan for the vegetables. The honey/balsamic sauce ran all over the pan. Maybe my cast iron skillet would keep the sauce closer and within better caramelization range to those veggies?
I served this with seared scallops that were finished with a white wine reduction cream sauce , with chives and toasted, slightly crushed pine nuts stired in. This was served over fresh spinach that had been tossed with lemon juice and salt and pepper. When you place the scallops and warm cream sauce over the spinach, it wilts and the flavors meld into an exquisite blend.
I have to admit, the root vegetables were very good, the scallops were out of this world. But the two were not meant to be on the same plate together. The vegies belonged next to a big hunk of roast beef smothered in gravy and the scallops belonged nestled along side fresh steamed asparagus. However, in the end, our plates were clean.
Rules of my kitchen: Always cook with a wine that’s also good enough to drink…
and eat your vegetables…sometimes…