A good friend of mine's father claims cayenne pepper is the family secret ingredient in most meals. Crab cakes, chili, pasta, eggs...you name it and cayenne is there in some form.
When my stepmother feasted her eyes on my CSA winter vegetables last night she drooled and quickly prepped them for a simple and scrumptious roasting. Black radishes, jerusalem artichokes, carrots, parsnips ... and cayenne. The secret and simplest addition.
Cayenne Roasted Vegetables
Ingredients
Directions
- Peeled and bite size chopped root vegetables such as black radishes, carrots, Jerusalem artichokes, and parsnips
- Cayenne pepper
- Salt & pepper
- Olive oil
Directions
- Preheat the oven to 400
- Toss the vegetables with olive oil to coat (@ half a tablespoon per cup of vegetables)
- Season with salt and pepper
- Sprinkle with cayenne pepper: 1/4 a teaspoon to 1 teaspoon depending on your love of spice
- Roast for 35-45 minutes tossing twice midway
No comments:
Post a Comment