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Discussion Starter · #1 ·
I really like roasting vegetables in the winter, but I'm running out of cold Sunday afternoons. (Not that I'm complaining about the melting snow right now.) I found a really good set of instructions on roasting different vegetables and it made a huge difference in the richness of the flavours:

http://www.seriouseats.com/2013/12/the-food-lab-how-to-roast-vegetables.html

I wanted to build a satisfying low-carb meal around these roasted beauties so I combined them with some spicy tofu cubes. No refined starches and it still fills me up. This is my post about it:

http://www.saturdaycooking.com/tofuveggies/

The only problem is that roasting the veggies takes a few hours, but you get four decent servings out of it, and most of the time is just waiting for the oven to do the work.

This one is going in my regular rotation.
 

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Discussion Starter · #4 ·
I'm not going to lie to you Moz -- I was tempted to do all kinds of things to shorten the cooking time. I decided to follow the directions to see if they made a difference. Everything tasted really really good, especially the charred brussels sprouts and broccoli. Maybe the sweet potato doesn't need an hour-long soak in hot water, but it was pretty tasty too.
 
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