|2 servings||calories per servings 110||protein serving 3 g||carbs per serving 22 g||total fat per serving 2 g|
Nothing brings out the sweetness in root vegetables like a turn in a hot oven. This simple recipe adds extra flavor and a touch of elegance from a sprinkling of PeachDish Salt and fresh autumn herbs.
|Nutrition Facts||/ Per Serving|
|Total Fat||2 g|
|Saturated Fat||0 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||22 g|
|Dietary Fiber||4 g|
Heat oven to 450° F.
MISE EN PLACE
Peel large vegetables as desired. Cut all vegetables into 1-inch pieces. Pick and chop sage and marjoram leaves.
Place a heavy baking pan or large cast iron skillet in oven. When pan is hot, add olive oil, enough to just barely coat the pan. Add vegetables in a single layer, and cook without stirring until lightly browned, 8-10 minutes.
Stir and turn vegetables, return to oven, and cook until browned all over and fork-tender, 5-8 minutes more.
Season to taste with PeachDish Salt, and toss with herbs. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...