Sunday, November 11, 2012

Roasted Root Vegetables

I made a pretty tasty dish from Bittman this week.  It was so tasty that I made variations on it about 3 times in the last week.  I made the Roasted Root Vegetables recipe on page 615.  I thought it was a great way to eat something warm and in season.

For this little experiment I used potatoes, carrots, and butternut squash.  Previously in the week I made the same concoction with potatoes, sweet potatoes, and delicata squash.  Both renditions were amazing.  I'm definitely making this a part of my winter food staple.

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