During Autumn Vegetables Week, there has been one major recurring theme: The power of roasted vegetables. In our vegetable conversion discussion yesterday, over and over we heard the same thing: "I didn't like [fill in the blank ___] but then I tried them roasted, and... wow. My life was forever changed." So let's talk roasted vegetables for a bit — which are your favorites? How do you like to prepare them? Any little extras you like to add to the mix?
Me, I cannot resist vegetables roasted underneath a chicken. The ones pictured above are mostly young onions and baby fennel, drenched in chicken fat and juices. I only regretted not making more.
What about you? How do you like your roasted vegetables? Any special tips, tricks, or ingredients you are fond of?
Related: Beets to Cabbage: 20 Recipes for Roasted Vegetables
(Image: Faith Durand)