You know those times when you get to the end of what you bought for the week and before you get to the grocery store and only have a handful of this and a chunk of that and a sliver of this in the fridge?
One day last week, I wanted to make a vegetable, but only had a bit of this and that. I had a quarter of a small head of purple cabbage, a bulb of fennel, a half a bag of carrots, a small bag of golden fingerling potatoes.
So I tossed these together with a sliced onion and a few bulbs of garlic, drizzled it with some wonderful olive oil our son and daughter-in-law brought us back from their honeymoon in Greece. I sprinkled it with salt and pepper and some chopped fresh rosemary. I roasted it in a 400 degree F oven for about a half hour, and it turned out amazing!
You could throw in any vegetables you have left in your vegetable crisper at the end of the week. Roasting vegetables makes them taste so amazingly delicious! They become caramelized and tender and mellow.
I tried fennel raw chopped up on a salad, and have to say it was a bit too strong for my taste. Maybe I added too much. But when I roast it, I seriously cannot get enough of it! It transforms and mellows the flavor into something absolutely divine!
What combination of vegetables do you like best to roast?
Cheers & Hugs,