End-of-Summer Roasted Mixed Vegetable Salad: zucchini, pepper, eggplant, beet, sweet potato, and more in a balsamic-maple dressing

End-of-Summer Roasted Mixed Vegetable Salad: zucchini, pepper, eggplant, beet, sweet potato, and more in a balsamic-maple dressing

Rosemary rosted radishes ********* 1 bunch radishes 1 tablespoons olive oil 1 -2 sprigs rosemary salt and pepper to taste Heat the oven to 400F - 425F. Wash and pat dry the radishes to remove fuzzy hairs and dirt. Place the radishes in a 8x8-inch roasting pan (or other you prefer), drizzle with olive oil, sprinkle with salt and pepper and roast until they start getting golden on the edges. About 20-25 minutes. Enjoy warm or room temperature

Rosemary rosted radishes ********* 1 bunch radishes 1 tablespoons olive oil 1 -2 sprigs rosemary salt and pepper to taste Heat the oven to 400F - 425F. Wash and pat dry the radishes to remove fuzzy hairs and dirt. Place the radishes in a 8x8-inch roasting pan (or other you prefer), drizzle with olive oil, sprinkle with salt and pepper and roast until they start getting golden on the edges. About 20-25 minutes. Enjoy warm or room temperature

florida tangelo, avocado & heirloom tomato salad. OMG...this looks SO GOOD.

florida tangelo, avocado & heirloom tomato salad. OMG...this looks SO GOOD.

Roasted Cauliflower with Chopped Tomato, Chili Powder, Red Wine Vinegar, Balsamic Vinegar, and Garlic

Roasted Cauliflower with Chopped Tomato, Chili Powder, Red Wine Vinegar, Balsamic Vinegar, and Garlic

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