Monday, December 10, 2012
Roasted Vegetable Salad with Rosemary Garlic Oil
Roasted brussel sprouts, pearl onions, fingerling potatoes and green beans coated in garlicky olive oil with fresh rosemary.
Two Years Ago Today Sausage and Black Eyed Peas with Spooned Cornbread & Tobasco Remoulade
Rosemary Garlic Oil
1/4 cup extra virgin olive oil
2 tbl fresh rosemary leaves
2 garlic cloves
Combine all of the ingredients in a blender and blend until smooth.
Roasted Vegetable Salad
serves 4 as a side dish
1 lb baby potatoes (such as fingerling, red or yukon)
8 oz frozen pearl onions, thawed
20 brussel sprouts, ends trimmed & outer leaves removed
2 handfuls fresh green beans, ends trimmed
1 tsp red pepper flakes
salt and pepper
Preheat the oven to 400.
Prick the potatoes all over.
Combine all the vegetables and arrange in a single layer on a baking sheet. Pour all of the rosemary oil over the vegetables. Season liberally with salt, pepper and red pepper flakes.
Toss all of the vegetables together to coat the oil and vegetables evenly.
Roast for 25 minutes or until the potatoes are tender and caramelized.