There is an array of of veggies that you can roast in the oven, that may be quite an explosion of your quests taste buds!!
I love roasting root vegetables in the oven, carrots, parsnips, etc.
Butternut squash is excellent roasted.
Brussels sprouts tossed in a little bacon grease, salt/pepper are fabulous. Then take the crumbled bacon and top your brussel sprouts in your serving dish.
Broccoli and cauliflower roasted until they have a toasted look to them.
Just last week I roasted cut up turnips.
Just cut up these veggies in a bowl and toss with a little olive oil, salt pepper. I usually don't add anything else to them because roasting pulls out their full, delicious flavor.
Heat your oven to 400 and spread veggies out on a cookie sheet.
Bake starting at 20 minutes and then start testing for doneness..
Nothing Better IMO!!!!! :-)
For Those Of You That Can't Do The Green Beans
Moderators: Rosie, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
For Those Of You That Can't Do The Green Beans
"What the heart gives away is never gone ... It is kept in the hearts of others."
Dee
Oh a cook after my own heart . I love winter root vegetables and all the variations of winter squash. Easy to prepare and can be headed in many different directions with different meats, seafood and seasonings.So good roasted but also make incredible soups that are so easy and can be adapted after the original base
I love parsnips and since I had a mother load from the garden I just kind of made this up. OH my! I am sometimes shocked at how real food can be so good.
Parsnip Ginger Soup
2 carrots
2 celery stalks
2 medium onions
1 3/4 pounds Parsnips
A thumb-sized piece of fresh ginger
3 cloves garlic
3 cups chicken or vegetable broth. I use home made but a safe brand would work
Olive oil
Sea Salt and freshly ground black pepper
Parsley
Roughly chop all the vegetables ginger and garlic.
Sauté everything in the olive oil until softened.
Add broth and simmer for about twenty minutes.
Using an immersion blender , or working in small batches in a standing blender , pulse soup until very smooth.
Sprinkle with parsley.
I made several meals of this. Cooked halibut in it for a seafood soup. Cooked spicy sausage in it for a spicy soup. Added left over chicken for another wonderful soup
Enjoy.
Eating well is as simple as your imagination.
Love -
Matthew
Oh a cook after my own heart . I love winter root vegetables and all the variations of winter squash. Easy to prepare and can be headed in many different directions with different meats, seafood and seasonings.So good roasted but also make incredible soups that are so easy and can be adapted after the original base
I love parsnips and since I had a mother load from the garden I just kind of made this up. OH my! I am sometimes shocked at how real food can be so good.
Parsnip Ginger Soup
2 carrots
2 celery stalks
2 medium onions
1 3/4 pounds Parsnips
A thumb-sized piece of fresh ginger
3 cloves garlic
3 cups chicken or vegetable broth. I use home made but a safe brand would work
Olive oil
Sea Salt and freshly ground black pepper
Parsley
Roughly chop all the vegetables ginger and garlic.
Sauté everything in the olive oil until softened.
Add broth and simmer for about twenty minutes.
Using an immersion blender , or working in small batches in a standing blender , pulse soup until very smooth.
Sprinkle with parsley.
I made several meals of this. Cooked halibut in it for a seafood soup. Cooked spicy sausage in it for a spicy soup. Added left over chicken for another wonderful soup
Enjoy.
Eating well is as simple as your imagination.
Love -
Matthew