Pan Roasted Vegetables
Pan Roasted Vegetables Recipe from Mongolia with Potatoes, Carrots, Onion, and Bacon
Vegetarian dietIntroduction
Pan roasted vegetables are a simple and delicious side dish that can be enjoyed year-round. This recipe is a great way to use up any leftover vegetables you have in your fridge and can be easily customized to suit your taste preferences.
History
Pan roasting vegetables is a cooking technique that has been around for centuries. It is a popular method of cooking vegetables because it helps to bring out their natural flavors and caramelizes the sugars in the vegetables, giving them a rich and savory taste.
Ingredients
How to prepare
- Wash and trim all vegetables. Chop them into bite-sized pieces. Place them in a roasting pan and toss with rendered fat or drippings. (Olive oil may be substituted for fat, although it will not yield the same savory effect.) Roast in the oven at 400°F (204°C) until tender, which should take about 40 minutes to 1 hour. Stir occasionally to coat the vegetables with fat and ensure even browning. Season with salt and pepper to taste.
Variations
- Add other vegetables such as bell peppers, zucchini, or mushrooms.
- Use different seasonings such as garlic powder, paprika, or cumin.
Cooking Tips & Tricks
Make sure to chop the vegetables into uniform pieces to ensure even cooking.
- Toss the vegetables in the rendered bacon drippings or fat of your choice to ensure they are evenly coated.
- Stir the vegetables occasionally while roasting to ensure they are evenly browned on all sides.
- Season the vegetables with salt and pepper to taste before serving.
Serving Suggestions
Serve as a side dish with grilled chicken or steak.
- Top with fresh herbs such as parsley or thyme for added flavor.
Cooking Techniques
Roasting in the oven at 400°F (204°C)
Ingredient Substitutions
Olive oil can be substituted for bacon drippings.
Make Ahead Tips
Chop the vegetables ahead of time and store in an airtight container in the fridge until ready to roast.
Presentation Ideas
Serve the roasted vegetables in a decorative serving dish for an elegant presentation.
Pairing Recommendations
Pair with a glass of red wine or a crisp white wine.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
- Approximately 250 calories per serving
Carbohydrates
- Potatoes: 37g per serving
- Carrots: 12g per serving
- Onion: 10g per serving
Fats
- Rendered bacon drippings: 9g per serving
Proteins
- Negligible amount
Vitamins and minerals
Potatoes: Vitamin C, Vitamin B6, Potassium
- Carrots: Vitamin A, Vitamin K, Fiber
- Onion: Vitamin C, Folate, Fiber
Alergens
Bacon drippings may contain allergens for those with pork allergies.
Summary
This dish is a good source of carbohydrates, fiber, and essential vitamins and minerals. It is relatively low in protein and high in fat due to the use of bacon drippings.
Summary
Pan roasted vegetables are a versatile and flavorful side dish that is easy to make and can be customized to suit your taste preferences. Enjoy this dish as a healthy and delicious addition to any meal.
How did I get this recipe?
The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had just finished picking fresh vegetables from my garden. As I laid out the colorful array of peppers, zucchinis, tomatoes, and onions on my kitchen counter, I knew I wanted to create something special with them.
I reached for my trusty old cookbook, filled with handwritten notes and splattered pages from years of use. As I flipped through the well-loved book, a recipe caught my eye – Pan Roasted Vegetables. The combination of herbs and spices sounded like the perfect complement to the fresh produce I had just picked.
I set to work, slicing the vegetables into even pieces and tossing them in a mixture of olive oil, garlic, rosemary, and thyme. The aroma that filled my kitchen was heavenly – a tantalizing mix of savory herbs and sweet vegetables.
I heated a large skillet on the stove, letting it get nice and hot before adding the seasoned vegetables. As they sizzled in the pan, I could hear them caramelizing and browning, releasing their natural sugars and flavors.
I carefully turned the vegetables, making sure each piece was evenly coated in the fragrant oil and herbs. The colors were vibrant – the reds, yellows, greens, and purples of the peppers, tomatoes, zucchinis, and onions mingled together in a beautiful symphony of flavors.
After a few minutes of cooking, I removed the skillet from the heat and transferred the vegetables to a serving platter. The smell was intoxicating – a blend of roasted garlic, earthy herbs, and sweet vegetables that made my mouth water.
I couldn't wait to dig into the dish I had created. As I took my first bite, I was transported to a world of flavors and textures – the crispy edges of the vegetables, the soft centers, the burst of sweetness from the tomatoes, and the earthy undertones of the herbs.
I savored each bite, relishing the complexity of flavors that danced on my palate. This recipe was a true testament to the power of fresh, seasonal ingredients and simple cooking techniques.
As I finished my meal, I knew that this recipe would become a staple in my kitchen. It was a dish that celebrated the beauty of nature and the joy of cooking with love and intention.
Over the years, I have shared this recipe with friends and family, passing on the tradition of Pan Roasted Vegetables to the next generation. Each time I make it, I am reminded of that warm summer day when I first discovered the magic of this dish.
And so, I continue to cook and create, drawing inspiration from the flavors and memories that have shaped my culinary journey. The recipe for Pan Roasted Vegetables will always hold a special place in my heart, a reminder of the joy and satisfaction that comes from sharing good food with the ones we love.
Categories
| Bacon Recipes | Mongolian Recipes | Mongolian Vegetarian | Potato Recipes | Savory Recipes |