Roasted Romanesco And Red Potatoes Recipes

Steps:

• Place potatoes in a 13x9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat. , Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour olive oil into a heavy baking dish (such as an enameled cast iron dish). Place potatoes into the baking dish and toss to coat with olive oil. Sprinkle with fresh thyme sprigs, kosher salt, black pepper, cayenne pepper, and red bell pepper pieces.
• Bake in the preheated oven for 30 minutes. Toss vegetables to turn over. Some potatoes may stick; don't try to turn them. Return to oven and bake for 20 more minutes.
• Toss potatoes again, turning potatoes so unbrowned sides contact the bottom of the dish. Continue baking until potatoes are browned and tender, about 15 more minutes.
• Turn oven off and leave potatoes in the oven for 15 more minutes. Toss once more and adjust levels of salt, black pepper, and cayenne pepper before transferring potatoes to a serving bowl.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
• Roast in the preheated oven until tender, 15 to 20 minutes.

Steps:

• 1. Dice potatoes and toss with olive oil, salt and pepper and fresh thyme. Transfer to baking dish and place in a 350° oven.
• 2. Dice romanesco and slice onions and toss with olive oil, salt and pepper and a bit of lemon juice and fresh thyme.
• 3. Stir potatoes. Once they have started to soften, add romanesco and put back in the oven.
• 4. Stir occasionally. Remove when done to your preference. Mine take about 20 minutes because I cut everything pretty small.
• 5. Plate with a sqeeze of lemon juice and a sprinkle of hard cheese. I used Romano.
• 6. Here are the fresh veggies I started with.