This week Chef Bill Hall of Roasted in Stamford shares with Tina Redwine various holiday recipes.

Two bunches of asparagus (trimmed with bases peeled)
Four medium carrots (peeled and sliced longways )
One bunch of scallions
2 tablespoons olive oil
Salt and pepper to taste

One cup balsamic honey glaze
One tablespoon fresh grated ginger
One tablespoon fresh grated Valencia orange peel
Mix all ingredients together, reserve

Place asparagus, carrots and scallions on sheet pan.
Drizzle with olive oil
Season with salt and pepper to taste
Roast in 350 degree oven about twenty minutes or until tender
Remove from oven and cool
Take two to three asparagus pieces and two carrot pieces, tie in the middle with a scallion strand. Continue until you have used up all the asparagus and carrots . Arrange the vegetable bundles on the sheet pan.
Glaze each bundle with the ginger orange glaze and return to the oven 5 minutes before serving 

 

Bill Hall

Roasted

148 Bedford St, Stamford, CT 06901