Farm Shares at Skillet Yield Delicious Results
At Skillet, we take our local food pretty seriously. This is why we joined Full Moon Farm’s Certified-Organic CSA. Every week, Farmers Dave Zuckerman and Rachel Nevitt have delivered a bounty of fresh, organic vegetables, bread, cheese, and eggs right to our front door (the Thursday delivery is very conveniently located right outside of our office, at One Main Street in downtown Burlington). With a steady supply of beets and carrots providing the iron-rich backbone to the weekly deliveries, we had to come up with creative ways to use up all of the sweet root vegetables. We have shredded the beets and carrots and tossed them with Napa cabbage and cilantro for a crunchy slaw. We have sliced the beets thinly and layered them with potatoes and cheese for an easy gratin. This week, we wanted something quick and easy. So we tossed the cut-up vegetables in a pre-heated cast-iron skillet with whole garlic cloves and added a simple honey-and-vinegar glaze at the end for a boost of flavor. This is a side dish that there is no doubt we’ll enjoy throughout the week with leftover roast chicken. Give it a try at home, the quick and easy recipe is below!
Roasted Beets + Carrots with Honey + Vinegar
Serves 4 as a side dish
We make a variation on this roasted-vegetable side dish almost every week in my house. The honey and vinegar caramelize and get nice and sticky in the oven, adding a delicious sweet-and-sour flavor to these hearty fall vegetables. Use any produce that you have in abundance.. Parsnips, turnips and squash would also work well.
4 or 5 medium carrots, peeled and cut into large pieces
4 or 5 medium beets, peeled and cut into wedges
3 whole cloves garlic, gently smashed with the heel of your hand
2 teaspoons olive oil
Kosher salt and black pepper
1 teaspoon balsamic vinegar
1 teaspoon honey
Preheat your oven to 425 degrees. Place a large cast-iron skillet in the oven to heat up while you prepare the vegetables.
Toss the carrots, beets and whole garlic cloves with the olive oil and a generous pinch each of salt and pepper. Grab an oven mitt and carefully add to preheated pan; roast until the vegetables start to brown, about 15 minutes. Toss; roast for 10 additional minutes, until the vegetables are caramelized and cooked through but still retain some bite.
In a small bowl, combine the honey and vinegar. Drizzle over vegetables and toss to combine. Roast for 5 more minutes.