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:
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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