anchovy herb roasted vegetables

Anchovy and herb roasted vegetables

I LOVE anchovies! I recently discovered the joy of adding them to roast vegetables and haven’t looked back.

Basically you get some anchovies (in oil), garlic, olive oil, balsamic and fresh herbs such as rosemary.

Smoosh it all up and a little salt (not too much as the anchovies are already pretty salty) and pepper to taste.

Pour the mixture over raw/parboiled veges such as potatoes, pumpkin, eggplant, zuuchini etc. Bake until cooked and sticky. Yum!

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One thought on “Anchovy and herb roasted vegetables

  1. Pingback: Low(er)-carb veal schnitzel | Scoff & Quaff

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