Roasted Fall Vegetables
Adam Vickerman, Café Levain
2 Tbsp. butter
1/4 tsp. Chinese Five-Spice
pinch red pepper flakes
1 c. small cauliflower florets
2 carrots, peeled and par-boiled, cut into 1/2-inch by 2-inch pieces
6 fingerling potatoes, par-boiled, halved
Kosher salt
1 c. very thinly sliced kale leaves
2 tsp. minced shallot
1 small clove garlic, sliced thinly
Place skillet over medium-high heat. Add two Tbsp. of butter to the pan and heat until butter starts to brown. Stir in the Chinese Five Spice powder and chile flakes, then add cauliflower, carrots, potatoes, and a generous pinch of salt to the pan. Toss vegetables to evenly coat with butter and seasonings and transfer pan to hot oven.
Roast vegetables until starting to brown, about seven minutes. Turn and roast for another five to seven minutes until nicely browned. Add kale, shallots, and garlic to the pan and roast for another five minutes, until kale is just wilted and garlic has lost its raw taste.
Season vegetables with a squeeze of lemon and salt and pepper to taste.
