Roasted Heirloom Summer Veggies

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Healthy never looked so delicious! Who could resist this gorgeous platter of fresh roasted veggies? The pear in this recipe adds just a little sweetness, while the pine nuts offer crunch and richness. We recommend pairing these vibrant veggies with our Pan Seared Tilapia with a Lemon Butter Glaze. The light fish will look perfect next to this rustic side. 

Ingredients:Roasted Heirloom Summer Veggies

  • 1 bunch of heirloom purple carrots (or regular carrots)
  • 1 pear
  • 10-12 brussel sprouts, trimmed and halved
  • salt and pepper
  • olive oil
  • 1/2 cup pine nuts

Directions:

Roasted Heirloom Summer Veggies Using a mandolin, slice carrots into long, thick ribbons. Use the mandolin to slice the pear, vertically as well.

Add sliced veggies and fruit to a baking sheet. Drizzle with olive oil and season with salt and pepper. Sprinkle nuts over the veggies and roast in the oven for 15-20 minutes. Serve.

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