by juno on October 25, 2013


Cut vegetables…roots, alliums, Brussels sprouts, you name it. Similar sizes are good, larger for softer veg, smaller for the ones that take a while to cook. Ample olive oil, salt, herbs if you like. Potatoes and onions with sage, yum. Sweet potatoes with mustard seeds, lemon and garam masala. Etc. Toss. Roast in a slow oven to caramelize, or in a hotter oven if you’re hungry. Try rutabaga and turnips, sweet potatoes, beets of every color. Leftovers of some combinations of roasted vegetables (e.g. onions, carrots, garlic, squash, thyme) can be blended into a delicious creamy soup with the addition of stock or water, maybe some cream or other white stuff. Roasting is a good way to warm up your chilly house of an evening. (Still waiting for the wood stove to be rebuilt.)

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