Good idea for leftover roasted vegetables. Put them in a cast iron skillet and cover w/
sheet of puff pastry....et voila....Vegetable Pot Pie. Egg wash pastry for an appetizing golden crust.
Diana’s Roasted Winter Vegetables
5 carrots, peeled
1 red onion, peeled
3 stalks celery
6 New Potatoes (or 3 medium) peel if desired or just scrub
Winter Squash peeled and chunked (about 2 cups)
Fresh Rosemary, or Thyme if on hand, but any dried spice blend that you like will do.
Pre-heat oven to 375 degrees.
Cut up your veggies so they’re all in about the same size pieces for even roasting.
Put them in a large bowl, drizzle with EVOO, salt & pepper, and sprinkle with herbs, as desired. Toss to combine, well.
Transfer to a rimmed sheet pan lined with parchment paper or foil (makes clean-up easier), add a few fresh sprigs of herbs if you have them and roast for 45 minutes or so until veggies are browned, but still a bit firm.
Let cool for 10 minutes or so, but serve warm. This is really good with a sprinkle of Balsamic Vinegar at the table, too.
Other veggies I have addeed to this: Brussels Sprouts (halved), Cauliflower & Broccoli florets and canned beets (drained, rinsed, not pickled!) depending upon what was in the cupboard or on hand at the time.
The recipe I use for brussel sprouts is to chop up some bacon into about 1“ square pieces and fry them but not until crispy. Remove bacon from pan and set aside.
Then in the bacon fat, fry Brussel sprout halves for 10 mins, then toss in some coursely diced onions and stir fry those until desired tenderness. Add the bacon back in and reheat until hot and serve.
Fab.......just fab.
Yummy!
Sounds delicious. Thanks!
L
Good idea for leftover roasted vegetables. Put them in a cast iron skillet and cover w/
sheet of puff pastry....et voila....Vegetable Pot Pie. Egg wash pastry for an appetizing golden crust.