Roasted Veggies with Rosemary, Machego and HamPosted by in Food
In my ongoing quest to make vegetables more interesting, I decided to toss some flavors together. I peeled 4 carrots and one large parsnip. I cut them into sticks (the size of carrot sticks). I put them on a baking sheet and drizzled them with olive oil. I added salt and pepper and a teaspoon of dried rosemary (if I had fresh, I would use that instead). I roasted it at 350 for about half an hour(tossing halfway through) or until the veggies were tender. Then I chopped two slices of ham and added about 1/8 cup grated Manchego cheese. I put it back into the oven until the cheese melted. That’s it. Very simple, but it has tons of flavor and is not a boring veggie dish. I ate the leftovers as my lunch the next day, so it could stand as a main dish if you like just a little bit of meat. Serves 4 as a side, 2 as a main dish.
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