|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Roasted Corn And Tomatoes |
|
Serves: 4 Print this RecipeRoasting concentrates flavor. In addition to browning the edges and giving each corn kernel a little bit more texture, roasting corn makes it incredibly sweet. The tomatoes provide a flavorful counterpoint and help to keep the corn moist. 1 (16-ounce) bag frozen corn kernels 4 medium tomatoes, about 12 ounces total, cut into chunks Salt and ground black pepper to taste 1/2 teaspoon minced garlic, fresh or jarred organic 2 tablespoons butter, salted or unsalted 2 tablespoons chopped Italian (flat-leaf) parsley Heat the oven to 450°F. Toss the corn and tomatoes in a baking dish large enough to hold them in a single layer; season with salt and pepper. Roast until the tomatoes are almost dry but not brown, about 20 minutes. Toss with the garlic, butter, and parsley before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Roasted Teriyaki Fries Feta Fries Portobello Mashed Potatoes Mashed Roasted Potatoes with Garlic "Butter" Beet 'n' Smashed Potatoes Baked Potatoes With Toppings: Smoked Salmon, Chive, And Cream Cheese Roasted Yams with Chutney Glaze Roasted Turnips And Apples Stir-Fried Tomatoes With Toasted Tabbouleh Vanilla Cauliflower Poached In Almond Milk Roasted Balsamic Tomatoes Gingered Edamame Soy Succotash Cannellini Succotash Almond Miso Green Beans Bananas Broiled With Chutney Haricots Verts With Mustard Vinaigrette Asparagus With Tofu Vinaigrette Grilled Asparagus With Pecorino Grilled Beets With Fig Molasses Stir-Fried Brussels Leaves With Prosciutto Rabe With Potatoes And Feta Stir-Fried Broccoli With Ginger And Walnuts Roasted Corn And Tomatoes Corn Pilaf Roasted Peppers And Carrots Wok-Seared Corn And Ginger Broccoli Rabe With Prosciutto And Raisins Brussels Sprouts Roasted With Onion Jam Roasted Maple-Glazed Beets Zucchini And Wild Mushrooms Baked Acorn Squash With Spiced Applesauce Roman-Fried Artichoke Hearts Fennel Braised With Apples And Rosemary Lime-A-Beans Roasted Romanesco With Capers *Vegetable Accompaniments Baked Potatoes With Toppings: Pickled Beet, Sour Cream And Horseradish Baked Potatoes With Toppings: Shrimp and Russian Dressing |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
