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.
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