autumn/winter veggie roasting
It has very abruptly become the time of year in New England when roasting vegetables becomes especially appealing, which brings me to two things I’ve learned:
- Brussels sprouts, which I rarely consider edible, are rendered vastly tastier when picked, roasted, and consumed when tiny. By “tiny” I mean less than an inch in diameter. Once they are golf ball-sized, they are just icky.
- Roasted beets are made even better when cubed and soaked in cold water for up to an hour before roasting. Someone told me this tip the other day and I tried it last night. Result: the beets retain their shape and texture better and the flavor is even better.
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