When I discover a new way of preparing something I really love, I don't turn back. I eat raw kale salads every few days. I love using olive oil in cakes. Or banana in ice cream. This week, I stumbled upon a few new ways to prepare roasted vegetables, and I think you're going to be as enthusiastic as I am.
Roasted veggies always remind me of Fall. When the air first gets cool and crisp, I reach for squash and sweet potatoes. But delicious, filling roasted vegetables can be wonderful all year long, especially if you mix up the way you prepare them. Here are five solid places to begin:
• Experiment With Spice: Moroccan Mint Roasted Vegetables - 101 Cookbooks
• Salt Roast Them! Salt Roasted Root Vegetables - Bon Appetit
• Add Dried Fruit: Sweet Roasted Vegetables with Dried Fruit - ScandiFoodie
• Get Boozy: Roasted Maple Bourbon Carrots & Parsnips - Good Housekeeping
• Add Gravy: Roasted Vegetable Poutine - Everybody Likes Sandwiches
Related: Try This! Salt Roasting
(Image: Courtesy of Wiley via The Kitchn)
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my mom makes a similar version of the salt roasted potatoes... they are the best. and i just tried a new roasting method, roasting a whole onion (for spreading on bread). sooo good. stay tuned for the blog post. ;)
Roasted vegetable POUTINE??? I need to try that. Asap.
Mmm! A whole roasted onion? I love roasted cipollinis, but they aren't in season here. A plain old onion, on the other hand...
New to me is roasting leafier stuff. I just roasted cabbage for the first time: really, really good with whole wheat pasta and a little ricotta and lots of pepper. Radicchio is next.
@CMCINNYC mm, roasted cipollinis sound like perfection.. i finally posted that whole roasted onion recipe.
leafier stuff? all i've done is brussels sprouts. i'll have to try cabbage, the brussels sprout's mighty cousin. :)
I love nutmeg on roasted veggies...especially root veggies like carrots, turnips, parsnips,etc.
www.bitesforbabies.com/roasted-root-veggie-mash/