Skillet Roasted Vegetables Recipe

Recipe courtesy of Chefs Kyle Inserra and Michael Abruzese of Polpettina in Eastchester

Skillet Roasted Vegetables
Serves 8

  • 1/3 cup butter
  • ½ tsp fresh thyme leaves
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 3 cups carrots, cut to medium dice
  • 1 cup peeled small shallots
  • Sea salt
  • Freshly ground black pepper

Pre-heat oven to 400°F. Melt butter in skillet over medium heat and add thyme leaves. Sauté until fragrant. Add vegetables, toss to coat, then season to taste with salt and pepper. Cover skillet with aluminum foil, then bake for 20 minutes or until vegetables are tender. Remove the foil and bake for an additional 5 to 7 minutes, or until caramelized.

Julia Sexton is a New York-based restaurant critic, food writer, and CRMA Award-winning blogger. She herself has never purchased a cast-iron skillet. Instead, she uses three that she inherited and one that she apropriated from a friend whose cooking didn’t merit such a beautiful cast-iron skillet.

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