I’m not sure I’ll ever get tired of roasted veggies. Even when it’s the dead of winter and I can’t find very fresh produce around the Minnesota prairie, still I roast.
That was the case recently. Although asparagus season is just around the corner – hopefully even here, where we are currently preparing for yet another round of snow!
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I mentioned my new-found love of roasted veggies a few weeks ago. Full-on obsession is more like it! In the middle of a no-sugar streak, I was roasting any and every vegetable I could get my hands on. Sweet potatoes were my favorite, but I experimented with all kinds of dishes–sweet, savory, salty, spicy.
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I’m obsessed with roasted vegetables lately, and these babies are at the top of my list. I mean, they’re a vegetable with the word “sweet” right in their name! Vegetables and sweet aren’t usually two words that go together in my mind, but roasting, I’m discovering, can magically change the flavor of almost any vegetable.
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I hate nuts.
As a kid, I refused to eat them, and although my taste buds have grown more adventurous as I’ve gotten older, they’re still not my favorite. I’m a texture eater. I know some people love the added crunch of walnuts or pecans in brownies and cookies, but to me, that destroys a perfectly good, smooth baked good.
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