Growing up,
I was a very picky
vegetable eater.
I remember
sitting at the dinner table
with my brother
long after dinner was over
trying to choke down
canned asparagus.
I liked potatoes,
and corn,
and fresh peas.
And carrots too.
But canned vegetables
just didn't do it for me.
I think it was all
about the texture--
and mushy olive green veggies
were just wrong.
Then I lived in
Taiwan
for a year and a half.
I remember looking for a
familiar vegetable and
recognizing cooked cabbage
(not something I previously
would have eaten).
Soon it became
my favorite...probably
because I knew what it was!
That year and a half
started me on a new road
of eating.
Now I love vegetables--
and this recipe from
Eating From the Ground Up
is my new favorite way
to cook them!
This week we had
Alana's Roasted Vegetables.
And these photos don't begin
to tell you
how yummy they are.
Alana recommends trying
several different vegetables
at once...she suggests
beets
potatoes
brussels sprouts
carrots
celeriac
and kohlrabi.
I confess that I've never
tried kohlrabi and celeriac.
And just when I was
going to ask what they are,
Alana had a great post
telling all about celeriac.
We tried the recipe
with potatoes,
squash,
and garlic.
It turned out to be a
great combination!
I cut the veggies
in chunks,
coated them in olive oil,
and sprinkled them with
salt and pepper. Then
I roasted them at 400
for 30 minutes.
Easy! And so good!
J and R liked the crispiness
on the outside
and the smooth creaminess
on the inside.
And the roasted garlic
gave it a nice punch.
This recipe is a keeper--
and next time I'm going to
branch out and
try a new combination,
for sure with brussel sprouts.
.
