Simple roasted fingerling potatoes are tossed with fresh rosemary and olive oil.
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Go to the market and choose a vegetable that is in season. Roast a tray of bite-sized vegetables by following the technique in the lesson. Simply toss the vegetables in a bit of oil, season with salt and pepper and roast in a hot oven until browned and cooked through to your liking.
Practice roasting by making some of the recipes below.
Delicious roasted Brussels sprouts are sprinkled with crunchy lemon-parmesan breadcrumbs.
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Northwest Culinary Academy of Vancouver