Chef William Dissen of Haymaker, The Market Place, and Billy D’s Fried Chicken, shares his foolproof method for cast iron roasted vegetables. Using the inspiration of summer’s bounty with beets, green beans, and plump tomatoes, he takes a simple approach to seasoning with herbs, butter and a little oil to let the natural beauty of these vegetables shine through. To add a little color, he sprinkles marigold petals on top.
2 tablespoons olive oil
1 cup diced red onion
2 cups diced carrots
8 Hakurei turnips, halved
1 cup roasted and quartered Bull’s Blood beets
½ teaspoon red pepper flakes
2 cups lunchbox peppers
¼ pound green beans, trimmed and blanched
5 garlic cloves, shaved
1 cup cherry tomatoes, halved
3 tablespoons lemon juice
2 tablespoons butter
2 tablespoons chopped herbs, such as basil, thyme, and parsley
Salt and pepper, to taste
1 cup diced Benton’s country ham, cooked until crispy
2 tablespoons marigold flowers
- Heat a large cast-iron pan over medium-high heat or place over campfire coals.
- Add olive oil and roast red onion, carrots, turnips, beets, and red pepper flakes. Add peppers and green beans and cook until warmed through.
- Stir in garlic and cherry tomatoes and cook until garlic is roasted.
- Deglaze pan with lemon juice, then fold in butter and herbs.
- Stir to coat vegetables with butter as it melts.
- Season to taste with salt and pepper, then garnish with crispy ham and marigold flowers.
- Recipe by William Dissen of the Market Place in Asheville, North Carolina
Contributing RestaurantThe Market Place Restaurant