My typical Sunday starts off with an early trip to the farmers' market for my weekly supply of fresh fruits and vegetables. Fruits have always been a go-to snack, but I've never been a huge fan of vegetables, so coming up with appealing ways to serve them (aside from drowning them in loads of butter or melted cheese) has always been an issue. Keeping things simple seems to work best for me and using a few extra items from the local farmers' market, here are three of my favorite roasted vegetable preparations, which can all be done at the same time.Roasted Heirloom Carrots with Smoked Salt and Thyme
Ingredients1 bundle of carrots (about 2 lb)2 Tbs Maldon smoked salt (you can also use regular sea salt) 1 Tsp dried thyme2 Tbs olive 0il1 Tbs fresh chopped parsleyFresh ground pepper (to taste)Recipe1. Pre-heat oven to 425°. Scrub carrots and trim the stalks. I prefer to leave the ends intact, but you can trim those as well.2. Place carrots on a baking sheet, drizzle olive oil then sprinkle with the salt and dried thyme. Toss to evenly cover the carrots.3. Place tray in oven and cook for 25 minutes, turning once half way through, until the carrots are slightly browned.4. Remove from oven, add pepper and fresh chopped parsley. Serve warm.
Roasted Brussels Sprouts with Maple Onion Confit
Ingredients2 lb brussels sprouts3 Tbs olive oil1 Tsp Kosher salt3 Tbs maple onion confit (I love this brand)Recipe1. Preheat oven to 425°. Wash and halve the brussels sprouts. 2. Place brussels sprouts in a baking sheet, drizzle with olive oil and salt. Toss to evenly coat.3. Place tray in oven and cook for 30-40 minutes, until some of the leaves develop a slight charring.4. Remove from oven, place in a large bowl, add the onion confit and toss. Serve warm.
Roasted Asparagus with Parmesan and Lemon Zest
Ingredients1 bundle of asparagus (with the ends trimmed)1 1/2 Tbs olive oil1 Tbs Kosher salt1/2 tsp ground garlic2 Tsp shaved parmesan (or more, to taste)Zest of one lemonCoarse ground pink pepper (you can also use black)Recipe1. Preheat oven to 425°. Wash and trim the ends of the asparagus. 2. Place on baking sheet, drizzle olive oil, salt and garlic. Toss to coat evenly.3. Place in oven, cook 12-15 minutes, until the asparagus is slightly browned.4. Remove from oven, place on serve dish, then grate the cheese and lemon peel on top. Finish with coarse ground pepper. Serve warm.