Oli+Ve

Taste the World's Finest Premium Olive Oils and Vinegars

Roasted Vegetables

 
 
Roasted Vegetables

Rosemary Potatoes– Preheat oven to 400. Brush a baking sheet with olive oil. Cut small red potatoes in half (or large potatoes into pieces). Dip cut surfaces into a mixture of fresh rosemary leaves, saltv and cracked pepper and lay them face down on baking sheet. Brush with olive oil and bake until toasted brown (30 min.)

Green Beans– Preheat oven to 450. Wash and trim beans— allow to dry. Spread on baking sheet, drizzle lightly with olive oil and toss them to distribute oil. Grind fresh black pepper on top. Bake 15-20 min. until soft and starting to brown, turn them occasionally. Sprinkle with sea salt.

Roasted Garlic & Shallots- Preheat oven to 350. Do not remove paper skins (unless they are loose). Toss with olive oil. Bake shallots 1/2 hour; garlic for 1 hour. Stir occasionally. They will slip right out of their skins.

Roasted Carrots—Preheat oven to 400. Use skinny carrots or cut them in half lengthwise. Peel them and dry them. Baste lightly with olive oil, top with freshly ground pepper and bake on a cookie sheet for about 1/2 hour — until carrots are soft and starting to brown.

Roasted Red Peppers—Heat the broiler. Place whole peppers on a baking sheet and as close to heat as possible. Allow skin to blacken, turn when needed. Remove from oven and close them up in a brown paper bag to steam (or put into a bowl and seal tightly with saran wrap). When cool, remove core, seeds and peel, but don’t wash them. Slice them into wide strips. Use them in salads, on sandwiches and pizza. Place in a bowl with minced garlic, minced parsley, olive oil and black pepper served with French bread and baked chevre and a good glass of red wine…...nice for a picnic!