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Tips and Tricks from the Chef Part 1

March 23, 2012 By Chef Craig

Here is a great little way to roast your favorite vegetables to spruce up your side dishes!

Mushrooms: Rinse your mushrooms in a little cornstarch bath before you cook them. This gets all the dirt off them. When they are washed off, pat them dry and toss them with some Olive oil, fresh garlic, oregano and chopped rosemary. Roast on a sheet pan in the oven on 425 until they shrink and get colored. Change it up with Carrots, Zucchini, and cool them all off when they are just done. Blend them together and put in a serving dish that is oven proof and reheat when you are ready. A perfect roasted medley that is Chef approved! Don’t forget the salt and pepper!
Craig