THE MAGIC OF LOW AND SLOW ROASTING WITH "FRESH" EVOO
We lean to crisp-tender veggies and seared meat or fish. Lots of heat and a fast cook. But an extraordinary back-bencher technique is slow-roasting. It's an uncovered, dry-heat method that imparts a huge amount of caramelization and concentration of juices, unlike slow-cooker and traditional braising methods. Slow roasting is led by simple prep, respect for the best two or three ingredients you can find, the patience to allow magic to happen, and why only the freshest extra virgin olive oil will do.
Here are four suggestions, although the choices are unlimited. Anything can be slow-roasted. The basic recipe is simple. For 4 to 6 servings, you'll need 1/2 cup of extra virgin olive oil, a generous sprinkle of Kosher salt, a teaspoon of chili flakes (or more for extra heat), and your favourite veggie, fish or meat.
Heat oven to 250 degrees. Cut veggies into slices or medium sized pieces, (for fish use a whole trimmed filet). Place all ingredients in a medium sized bowl, toss gently, then transfer to a rimmed baking sheet or low-sided baking dish. Place in oven and wait for about an hour to an hour and a half. Check occasionally.
A little shrivel is okay! Especially with green beans. The more shrivel the more beautifully concentrated the sweetness. You can use any of these suggestions as sides, as toppings for pasta, or crusty bread and toasted pitas, or a lush addition to your favourite meat or fish dish.
Note: If you're doing a root veggie like squash or cauliflower, you'll have to roast for up to 2 hours. But definitely worth the wait.
Serve with a drizzle of one of our aged sweet, silky balsamics for perfect balance. And you can also add an aromatic olive oil like Rosemary, Garlic, Harissa or Cilantro.