These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

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July 27, 2018

Pan-Roasted Vegetables

July 27, 2018/ Lucy Waverman

A great vegetable combination, which all cooks together. Make ahead of time and reheat in an oven at 350 F for 15 minutes.
Servings: 6

Ingredients

12 garlic cloves, unpeeled
1/4 cup butter
1 lb (500 g) red potatoes, cut in 1-inch chunks
8 oz (250 g) carrots, cut in 1-inch chunks
8 oz (250 g) Brussels sprouts, cleaned and halved
2 tbsp slivered sage leaves
Salt and freshly ground pepper

Method

Place garlic cloves in a small pot of water and bring to boil. Boil for 1 minute then drain. Remove skins.

Heat butter in large sauté pan. Add potatoes and carrots and sauté for 4 minutes or until they begin to turn golden. Stir in Brussels sprouts, garlic and slivered sage leaves. Season with salt and pepper. Cover pan, turn heat to medium low. Cook, shaking pan occasionally for about 10 minutes or until vegetables are tender.

Remove cover and cook for 2 to 3 more minutes or until vegetables are deep golden. Serve with salmon.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Pan-Roasted Vegetables

Ingredients