ROASTED VEGETABLES PRIMAVERA
12 small new potatoes, halved
3 medium golden beets, peeled and quartered
2 tbs + 2 tsp olive oil
1/2 tsp kosher salt and ground pepper
1 tsp chopped rosemary or 1/2 tsp dried, crushed
8 small carrots, halved lengthwise
8 oz asparagus, woody ends snapped off
Grated lemon zest
Chopped thyme
Heat oven to 450 degrees. 2 rimmed baking sheets lined with nonstick foil. Put potatoes on one half of one baking sheet, put beets on the other half. Drizzle with 4 tsp oil. Sprinkle with 1/4 tsp each salt and pepper. Keeping vegetables separate, toss to coat, then spread into an even layer.
Roast 15 min. remove from oven. Sprinkle potatoes with rosemary, toss potatoes and beets. Return to oven and roast 15 min. longer, until tender. Put carrots on other baking sheet. Drizzle with 2 tsp oil and sprinkle with 1/8 tsp each salt and pepper. Toss and spread into a single layer.
Roast 5 min. alongside the first sheet remove from oven. Toss carrots and push to one end of pan. Put asparagus on other end. Drizzle asparagus with remaining oil, sprinkle with remaining salt and pepper. Toss and spread into single layer. Roast 10 min. or until tender. Arrange vegetables on serving platter. Garnish with lemon zest and thyme. MAKES 8 SERVINGS.*
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