GoRedBoston submitted a way to: Live with heart disease
way to be well created 01.28.11
Roast up some veggies with star chef Jody Adams
In this video, Chef/Owner Jody Adams of Rialto Restaurant shows us how to prepare a heart-healthy side of roasted veggies.
Roasted Asparagus, Celery and Scallions
Serves 6
I recommend using fat asparagus for this dish.
1 pound asparagus
½ pound celery stalks
½ pound scallions
3 tablespoons extra virgin olive oil
¼ tsp Kosher salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1. If the asparagus are fat, snap off the fibrous portion off the root end of the stems. Peel the lower half of the stem. If the asparagus are pencil thin, simply snap the ends.
2. Peel the celery and cut into lengths, ½ inch by 4 inches.
3. Trim the roots off the scallions and the ratty top of the green. Cut into 4-inch lengths.
4. Preheat oven to 400°.
5. Toss the vegetables with 3 tablespoons extra virgin olive oil and season with salt and pepper. Arrange on sheet pans in a single layer. Roast until golden brown and tender, 8-10 minutes. The vegetables will cook at different rates. The scallions will be done before the asparagus and celery, at about 5 minutes. Remove them to a platter while the other vegetables continue to roast.
6. Drizzle with lemon juice & olive oil just before serving.
Roasted Asparagus, Celery and Scallions
Serves 6
I recommend using fat asparagus for this dish.
1 pound asparagus
½ pound celery stalks
½ pound scallions
3 tablespoons extra virgin olive oil
¼ tsp Kosher salt and freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1. If the asparagus are fat, snap off the fibrous portion off the root end of the stems. Peel the lower half of the stem. If the asparagus are pencil thin, simply snap the ends.
2. Peel the celery and cut into lengths, ½ inch by 4 inches.
3. Trim the roots off the scallions and the ratty top of the green. Cut into 4-inch lengths.
4. Preheat oven to 400°.
5. Toss the vegetables with 3 tablespoons extra virgin olive oil and season with salt and pepper. Arrange on sheet pans in a single layer. Roast until golden brown and tender, 8-10 minutes. The vegetables will cook at different rates. The scallions will be done before the asparagus and celery, at about 5 minutes. Remove them to a platter while the other vegetables continue to roast.
6. Drizzle with lemon juice & olive oil just before serving.
Looks delicious, certainly easy and healthy. I do the same with asparagus, but would not have thought to roast celery. I grill asparagus outside in the same way.
Butternut squash, yams, potatoes, and onions cut up and roasted are wonderful.They also make a great tasting soup with some vegetable or chicken broth added and then pureed. Again, easy and healthy!
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