Roasted Fall Vegetables & Glazed Cabbage (Salmon 2020) – Private Reserve Produce
Roast a medley of root veggies and asparagus, then sauté green cabbage in Fig Vincotto for a vibrant, flavorful side dish. Perfect for special occasions or dinner parties.
Ingredients
- 2 lbs. Sunchoke (peeled)
- 6 lbs. Heirloom Fingerling Potatoes
- 1 lb. Asparagus (or 2 bunches, Blanched, cut into 1 ½ inch pcs cut on the bias)
- 6 oz. Black Garlic (minced)
- 6 oz. Blended Oil EVOO & Canola Oil
- 4 lbs. Green Cabbage (cut into ½” X 4” inch Julienne cut)
- 1 oz. Sliced Garlic
- 4 oz. Fig Vincotto (1/2 bottle)
More Like This
Spring and Summer Roasted Vegetables - Cooking by the Book
cookingbythebook.com
Easy Roasted Vegetable Medley
spoonsnspices.com
Asparagus with Roasted Rainbow Vegetables - Gourmet Trading Company
gourmettrading.net
Roasted Cabbage
dilrecipes.com
Garlic Salmon w/ Roasted Veggies - Good Food And Treasured Memories
goodfoodandtreasuredmemories.com
Roasted Salmon with Asparagus - Recipe Fund
recipefund.com
Garlic Salmon w/ Roasted Veggies - Good Food And Treasured Memories
goodfoodandtreasuredmemories.com
Ripped Recipes - Slow Roasted Salmon With Ginger Glaze and Veggie Stir Fry
rippedrecipes.com