Vegetable Medley
July produce, Cottingham Farms MD
This recipe was inspired by the beautiful produce I picked up at Cottingham Farms this summer. It has since been on rotation in my kitchen.
The perfect side dish to many a family dinner. I make this Vegetable Medley almost weekly as it’s versatile and delicious. It was inspired by the beautiful produce I picked up at Cottingam Farms this July. The earthiness from the roast Potatoes and Carrots pair well with the moist Cauliflower and Broccoli. You can add just about any fresh herbs you have on hand, Parsley, Sage and Oregano are delicious. I love the variety of nutrients this multicolored powerhouse side dish adds to our dinner plates.
Organic Ingredients serves 4
3 Large Carrots
4 Russet Potatoes
2 Bunches Baby Broccoli
1 Cauliflower
A handful of fresh Thyme
3 Tbsps. Extra Virgin Olive Oil
3 Tbps. Butter
Celtic Sea Salt & Cracked Black Pepper, to taste
Method
Peel and cut Potatoes and Carrots into bite size somewhat similar rectangular pieces. I like to keep my carrots on the longer side. Cut Baby Broccoli and Cauliflower into bite size uniform pieces for even cooking. Place Potatoes and Carrots on a baking sheet lined with parchment paper. Season with Olive Oil, Salt & Pepper and roast in a 400f oven until cooked through and starting to brown. The carrots will take less time to cook, remove them from the oven first and set aside. Lightly steam Broccoli and Cauliflower until just cooked through. Place all your Vegetables onto the baking sheet once your Potatoes are done and have slightly cooled and stir in Butter. Season with Salt & Pepper, mix in your Thyme and return to oven for ten minutes while the Butter melts and flavors mingle.
