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Grilled and/or roasted root vegetables

topic posted Fri, October 5, 2012 - 9:25 AM by  dirk, Tagged
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Also portobella mushrooms, summer and winter squash. Brush with olive oil. Grill, or I most likely roast: carrot strips, parsnip strips, cherry tomatoes, onion slices, acorn squash strips, etc. Turn once during roasting, roast until showing char marks. YUM.
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  • Mo
    Mo
    offline 55
    My favorite fall/winter salad consists of roasted beets (roast in their skins and peel once they've cooled), goat cheese, and toasted pumpkin seeds on a bed of arugula. Yum!

    Also delicious and beautiful if you live in a place where you can get good avocados in the winter (I don't anymore) is a composed salad of sliced roasted beets (red and yellow, if you can get both) and sliced avocado with a little citrus zest. It's shocking how nicely the silkiness of the beets and avocado combine.
  • I usually will roast slices of pumpkin, carrots, potatoes and sweet potato layered alternatively in a Dutch oven with some salt, pepper and olive oil. I serve it with a sauce whipped up of Creme Fraiche ParvĂ©, plain yoghurt, cognac, sprinkle of nutmeg, cardamon, cinnamon, ginger and honey.

    Or soup! pumpkin, carrots, parsnip, potatoes sauteed with shallots and garlic, then purred in a blender with some white wine and basil, parsley, coriander salt and pepper.

    or a curry stew! mushrooms, pumpkin, squash, sweet potato, yams,red potatoes,parsnip, ginger.....

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