Thursday, July 21, 2011

Roasted and Stir Fried Winter Vegetables

This may very well be the only recipe I have ever put together because I just had to photograph the ingredients. When I first found this red savoy cabbage at Rainbow grocery I thought it was incredibly beautiful. Then, when placed next to the bunch of multi colored carrots, the notion of developing them into a still life subject took form. The Brussel Sprouts (yes, I know they are really Brussels Sprouts, but I'm too old to change) were added for their shape and brighter color.

1 small bunch of multi colored carrots
1 small red Savoy cabbage
6 Brussel Sprouts
1T olive oil
3 strips of thick cut bacon
salt & pepper to taste

Wash all the vegetables and cut carrots on a diagonal and Brussel sprouts in half lengthwise. Preset oven to 400 degrees and place the vegetables into a roasting pan.

Drizzle the olive oil over the vegetables, add salt and pepper, then mix to coat the vegetables and place the pan in the oven for 20 minutes.

Slice the bacon and cook until rendered so the bacon grease can be utilized to saute the cabbage.

Add the shreaded cabbage and saute, then cover the pot so the residual water left from the washing will steam the cabbage until it is limp.

Layer the cooked cabbage onto the plates, then remove the roasted vegetables from the oven, stir once more, adjust for perfect seasoning and add to each plate.

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