Seasonal Inspired Vegetables Recipe
Chef John's creation with balsamic-glazed fingerling potatoes.
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Ingredients
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Vegetables and Potatoes
Method
Preparation
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash and scrub the fingerling potatoes, then cut them in half lengthwise.
- 2
Season the Potatoes
In a large bowl, toss the halved fingerling potatoes with olive oil, balsamic vinegar, fresh rosemary, salt, and black pepper until evenly coated.
- 3
Roast the Potatoes
Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden and tender, stirring halfway through.
- 4
Prepare the Seasonal Vegetables
While the potatoes are roasting, wash and chop the seasonal vegetables into bite-sized pieces.
- 5
Sauté the Vegetables
In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped seasonal vegetables and sauté for 5-7 minutes, or until tender but still crisp.
- 6
Combine and Serve
Once the potatoes are roasted, combine them with the sautéed seasonal vegetables in a serving dish. Toss gently and serve warm.
