Kim’s Kitchen
Roasted Veggies
Roasted veggies are a great side for any protein, they also add color to the plate and are healthy… I used to hate Bell Peppers until in Italy, my Italian momma (Elisa), she is the reason I even got into cooking and teaching me the traditional Italian cuisine, made Roasted Bell Peppers and jarred them for later use, and I couldn't beleive I missed the amazing flavor those peppers had... I chose for this recipe Brussel Sprouts, Asparagus and Bell Peppers…
Makes 8 – 6 oz Portions
Ingredients:
1 lb Brussel Sprout, halved after Blanching (see note below on Blanching)
1 lb Asparagus, Blanched
1 lb Red Bell Pepper,
1 lb Yellow Bell Pepper
4 Tbsp. Olive Oil
1 ½ tsp. Kosher Salt or to taste
1 tsp. Black Pepper or to taste
Instruction:
Note: Blanching is, putting vegetables (Asparagus, Brussel Sprouts, Cauliflower, Broccoli) in boiling salted water for 3 minutes and then immerging them in ice cold water to stop the cooking process.
Cut ends of asparagus and wash Brussel Sprout cutting the base of the core. Blanch them and set them aside. Cut your Bell peppers in strips.
In a baking pan put oil, and massage veggies in oil (one at a time). Spread in sheet and sprinkle Salt & Pepper.
Preheat oven to broil and once hot, place pan in the oven (Top Rack 2-3 minutes - Middle Rack 5-7 minutes) until slightly charred. Each oven is different so keep and eye on them.
Serve hot or at room temperature.
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