Search Results for: Vegetables preserved but unsuitable for immediate consumption
are a uniquely special side. they're tender and creamy but crisp and crunchy. the long, high-heat roast also gives them a delicate bit of char or caramelization that's delicious and almost impossible to repeat with any other cooking technique. many vegetables can be roasted. obvious choices are root
veg like carrots, potatoes, and parsnips. but crucifers like brussels sprouts, broccoli, and cauliflower roast well, too. more delicate veggies like cabbage, tomatoes, onions, and squash roast spectacularly well. temperature and times may vary, but the same general rules apply to roasting every vegetable...
https://www.allrecipes.com/article/how-roast-every-vegetable/