Roasted Baby Vegetables
Roasting involves cooking food uncovered in an oven or by exposure to open heat. Most references to roasting refer to a method involving meat, but in recent years, roasted root vegetables have become quite the rage.
Ingredients
- Basil (2 ea)
- Carrot, Baby Red (2 ea)
- Lemon Oil (2 ea)
- Oil, Extra Virgin Olive (2 ea)
- Pepper, White - ground (2 ea)
- Salt, Kosher (2 ea)
- Squash, Baby Green (2 ea)
- Squash, Baby Yellow (2 ea)
Steps
- Boil white rice until water has evaporated.
- Pull from stove and add 1/4 cup butter. Cover until rice is moist.
- Boil wild rice until the grain is cracked open, and drain excess water.
- Sautee red onion, carrots, crazins with cornola oil, tumeric, kosher salt and white pepper until al dente.
- Add sauteed mix and rice together. Mix well until all is yellow.
- Add chopped green onions.
- Lay out on parchment paper to cool.