CARAMELIZED OVEN-ROASTED VEGGIES
Coated with an extra virgin olive oil, garlic, rosemary, cracked pepper sauce injected with a soy bacon flavor component. Subtle, melt in your mouth delicious!
6 main dish servings or 10 servings for a buffet
Preheat oven to 400 degrees
3 lg. russet potatoes, peeled and cut into 1 inch cubes, no larger
1 extra lg. fresh beet, or 2-3 sm. ones, peeled and cut into 1 inch cubes
4 heaping cups cut green cabbage, 1 X 2 inch pieces ( save outer leaves of cabbage for gravy we’ll be making; wash well)
1 lb. fresh baby carrots (save out 5-7 for gravy)
1 green pepper, cored and cut into 1 inch chunks
4-6 sm. yellow onions; cut ends off, cut each in half from top to bottom, peel, then cut each half from top to bottom into halves or thirds; you want fairly lg. pieces; don’t separate
2 fresh ripe tomatoes, cored and cut into 1 inch chunks
Place all veggies in extra lg. bowl or soup pot.
½ c. extra virgin olive oil
1 t. salt
2 T. brown sugar
2 T. fresh rosemary needles, or as desired
2 t. dried tarragon
6 lg. garlic cloves, finely chopped
3 T. soy bacon bits (McCormick brand is gluten-free)
lots of fresh cracked black pepper
Combine all sauce ingredients in small bowl, whisk with wire whisk or fork till blended, then pour over veggies in bowl/pot. Stir down, up and over to coat all veggies.
Spread evenly on a 17 x 23 inch baking sheet pan (sheet cake pan), something with a lip, so the oil doesn’t spill over in the oven.
Set aside until you’re ready, then bake, uncovered, on middle rack, in preheated 400 degree oven for 1 hour. Open oven up, stir veggies up and over from bottom till all veggies glisten. Reduce heat to 325 and bake 20 minutes longer or till all veggies are very soft and caramelized.
Transfer to serving dish. Pile high. A perfect arrangement of textures, flavors and colors.
Notes: Serve as the main attraction with coleslaw, steamed greens, stuffing casserole, or alone with a green salad with a homemade dressing.