If you've read my blog before, you know that I have a love for tomatoes.…
Thanksgiving recipes are a’coming! But keeping this one as simple as it gets, because, let’s be real. When you find gorgeous baby beets and end of season cherry tomatoes, there is nothing better than to simply roast those babies and throw some fresh herbs and a good drizzle of fruity oil on top.
It’ll just be the 3 of us for our first Thanksgiving in Washington. And honestly, I’m pretty excited about that. Yes, we’re still cooking a turkey and all the sides because leftovers are always better than the first day. And truly, since moving here, we have only eaten out a handful of times in our 6 months here. The local food scene is enormous and the ingredients are possibly even tastier, fresher and healthier than I’ve ever experienced! So when you get a chance to keep it clean and simple, you let the produce shine and enjoy splendidly.
Next to braising, roasting is one of my favorite ways of cooking. I find it simple and effortless and using the usual dressings, makes anything you put in the oven temping and addictive. The vegetables slowly break down and some may just barely quiver and burst. The natural juices reduce and caramelize, leaving behind what I call natures candy as the its sweetness intensifies and vegetables soften. Leaving just a bit al-dente feel but still soft enough to enjoy and snack on without stopping. I’m telling you, put a pan of roasted cherry tomatoes in front of me and it’s all over. Me and the tomatoes.
Use the same technique for any of your favorites. But my honest advice, use the best quality you can find and keep it simple.
Roasted Beets and Tomatoes
- 1 bunch of baby beets
- 1 pint of cherry tomatoes
- Olive oil for drizzling
- 1/2 tsp garlic powder
- Fresh thyme sprigs leaves removed
- Salt and pepper to taste
- Firstly, pre-heat oven to 400 degrees F
- Wash and dry beets and tomatoes and trim stems off of beets leaving about half an inch of stem on the beets.
- Toss beets and tomatoes in olive oil, salt, pepper and garlic powder and roast until beets are tender and tomatoes caramelized, about 20-30 minutes but keep an eye on them.
- Once done, sprinkle with a bit more salt if desired, a drizzle of olive oil and fresh thyme leaves.