Roasted Chayote with Caramelized Garlic

Chayote...delish, sweet and very versatile. Upon my first bite I just feel in love!

I was first introduced to this amazing vegetable several years back thanks to chef Rick Bayless's cookbook Mexican Everyday.
The chayote recipe he featured was a cold salad with fresh tomatoes and a lovely roasted garlic dressing.
I still love making this one especially in the summer with a nice cucumber martini on the side!

The recipe I will be featuring here is a wonderful roasted chayote with Caramelized garlic.  I've made this one on several occasions, and it always comes together quickly and tastes amazing.

A few tips on preparation.  Wear rubber gloves. Either the medical variety or anything else you can get your hands on. Chayote has a sticky film on it that once it's peeled that will dry, and stay on your hands for several days. Not dangerous just bothersome, lol.

Another tip about cooking Mexican food. Only season with salt not pepper. Trading dishes do not use pepper, and you will start to notice the pepper more in other dishes once you take it out of your Mexican food.

Just another way to make your tasting palate more complex to identify mouth watering flavors!

Roasted Chayote with Caramelized Garlic

Ingredients:

6 chayote
4 cloves garlic; sliced thin
1 TB olive oil

Directions:

Cut chayote in half. Peel each half. Slice in half again, and then cut each of those in half twice more to make wedges. Repeat with all chayote.
Place chayote on large cookie sheet.  Top with garlic slices. Drizzle with olive oil.
Season only with salt.

Combine. Roast in oven at 500 for 30min, stirring twice.
When chayote are roasted to golden goodness remove from oven, and serve.
Enjoy!