Here is a slight variation on a roasted vegetable dish. I added crème fraîche, which has a slightly sweeter flavor than sour cream, with paprika. There isn’t that much crème fraîche, only two tablespoons for a serving for four people, but the amount used adds richness and this and the slight sweetness counterbalances the flavors of the roasted vegetables perfectly.
2 stalks Broccoli
1 Gold or Red pepper
1 Leek or onion
2 Tablespoons crème fraîche
2 Tablespoons grated Parmesan cheese
2 teaspoons smoked paprika or to taste
1 Tablespoon of olive oil for veggies
Butter for the pan
salt and pepper to taste
Heat oven to 375 degrees
You could use other veggies such as Brussels sprouts, winter squash, or cauliflower as well.
I put a few dots of butter in the bottom of the pan. Normally I use butter to grease a pan because it doesn’t bake into that orange-colored film like oil can. So I find that in general it makes cleanup of the pots and pans easier.
Chop up all the veggies into bite-sized pieces. Drizzle with about 1 tablespoon of olive oil and toss.
Put the veggies in the greased pan and sprinkle with half of the smoked paprika.
Roast for about 30 minutes at 375 f. – stir at least twice in that time. Remove from oven when the edges of veggies start turning dark brown and they are all tender but not mushy.
Add the parmesan, creme fraiche, and the rest of the smoked paprika with salt and pepper to taste. Toss and serve.
I served this as a side dish but it would be a perfectly wonderful veggie main dish served with crusty bread, a crisp salad and some slices of citrus fruit. It would also be good tossed with pasta as a main dish.
Cook every day, C.L.
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