Marbled potatoes, rainbow carrots, avocados, lacinato kale and more blood oranges.
Multi-coloured on the outside and inside, these little new potatoes were delicious just roasted with garlic, rosemary, olive oil, coarse salt and pepper.
And speaking of other colourful vegetables, these carrots were so fresh and beautiful to look at. They still had their lush green fronds attached. I simply roasted them with olive oil and coarse salt until caramelized and tender. I couldn't bear to throw out the fronds so I saved them to make stock later.
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