Winter Roasted Vegetables
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By Matt Margeson in Recipes Published: Tuesday, 29 January 08 - 01:23 PM (GMT -07:00) Last Updated: Tuesday, 29 January 08 - 01:23 PM (GMT -07:00) |
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Once again it’s time for Nicole’s quarterly roasted vegetables. This time it’s mainly root vegetables with other hardy veggies that taste great even in winter.
Ingredients:
1 butternut squash, deseeded and chopped into approx. 1 inch pieces
8oz baby carrots (half a small bag)
1 parsnip, thickly sliced
8oz small multicolored potatoes, cut in half
1 small red bell pepper, thickly sliced
1 small yellow bell pepper, thickly sliced
12 brussel sprouts, cut in half
5 garlic cloves, unpeeled
This time I seasoned the veggies with salt, cumin, coriander, turmeric, curry powder, a small bit of cardamom, and freshly ground pepper. Season the veggies, toss with just enough olive oil to give it a light coating, and roast at 450 degrees until the edges begin to blacken.
Hot roasted veggies are sure to warm you up on a cold winter day.
1 Comment so far: |
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| Hibernating? | Xzavier | 02/01/08 |
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Top | Reply to this Title: Hibernating? Author: Xzavier Date Posted: 01 Feb 2008 03:09 PM (GMT -07:00) So where is the post with the legal case for discussion? I look forward to the interesting variety of topics posted here as much as I do for the recipe. |
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