Roasted vegetables are a favorite around here – I roast broccoli, cauliflower, carrots, radishes, onions, tomatoes. Roasting intensifies the flavors and the vegetables actually caramelize and become slightly sweet. And, they’re naturally sugar free and gluten free. Gotta love that!
Since it’s Holiday Food Fest, I wanted to share with you one of our favorite ways to make ordinary vegetables special.
I have never been a big fan of green bean casserole or layered salads. I am probably the only one in my family who feels this way, but hey, it’s just not me. Some people look forward to those dishes all year long. I look forward to winter veggies at the height of the season – when they’re freshest and taste their best. Not that I don’t eat them the rest of the year, because I do. But they’re especially delicious this time of year.
I like to make enough to have leftovers – they add a heartiness and depth to salads that I just love.
A note about the brussel sprouts – they cook faster than the rest of the vegetables. I like them a little crispy for contrast. If you don’t, just throw them in about 15 minutes into the cooking time.
What foods do you look forward to eating all year?
Make sure to Shirley’s place today for Holiday Food Fest – we’re linking up Holiday Dishes. If you don’t have a dish to link up, that’s just fine. At least stop by, check out what everyone else is making, and say hello. All participants will be entered to win a bottle of Tropical Tradition’s Organic Gold Label Virgin Coconut Oil.
Tomorrow I’m posting part 2 of Chicken Breasts: A Preparation Tutorial. In case you missed part one, it’s here. Come back to see how I eat well and save time by ‘freezer’ marinating my chicken.