3 Roasted Vegetable Recipes: Beets, Long Beans, Tomatoes

Posted on July 20th, 2016 in Recipes | No Comments

Roasted Long Beans Tomatoes Beets Web

Roasted Beets with Aged Balsamic Vinegar

By Micki Brown
Serves 2

Ingredients:

6 medium beets, peeled and quartered

2 tbsp extra virgin olive oil

Sea Salt to taste

Black pepper to taste

1-2 tbsp aged balsamic vinegar (mine is aged 12-18 years)

Directions:

Preheat oven to 400 degrees F.

Place the beets in a single layer on a rimmed baking dish. Baste the beets with the olive oil. Sprinkle the salt and pepper over the beets.

Place the beets in the oven and roast for 60 minutes, flipping them over at the halfway point.

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

 

Garlic Roasted Long Beans

By Micki Brown
Serves 4

Ingredients:

1 bunch Chinese long beans, ends trimmed

2 tbsp extra virgin olive oil

1 tsp garlic powder

Sea Salt to taste

Black pepper to taste

1-2 tbsp aged balsamic vinegar (mine is aged 12-18 years)

Directions:

Preheat oven to 400 degrees F.

Place the long beans in a single layer on a large rimmed baking dish. Baste the beans with the olive oil. Sprinkle the garlic powder, salt and pepper over the beans.

Place the beans in the oven and roast for 30-40 minutes.

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

Note: They need to be well cooked or they can be a bit chewy.  They can also be easier to manage if cut into smaller lengths.

 

Roasted Tomatoes

By Micki Brown
Serves 3-4

Ingredients:

1 pound red grape tomatoes

½ pound cherry tomatoes (yellow or green)

2 tbsp extra virgin olive oil

1 tsp Italian seasoning

Sea Salt to taste

Black pepper to taste

1-2 tbsp aged balsamic vinegar (mine is aged 12-18 years)

Directions:

Preheat oven to 400 degrees F.

Place the tomatoes in a single layer on a rimmed baking dish. Baste the tomatoes with the olive oil. Sprinkle the Italian seasoning, salt and pepper over the tomatoes.

Place the tomatoes in the oven and roast for 25-30 minutes or until skins split.

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

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