To many people, the word “roast” is typically reserved for meat. However, there are plenty of ways that vegetarians can delight in the warm comfort of a roast dinner. Winter vegetables such as carrots, parsnips, and butternut squash are prime candidates for roasting. And with the temperatures falling fast, there are plenty of reasons to turn on the oven.
At its simplest, roasted vegetables are as easy as salt, pepper, and a liberal dose of olive oil in a roasting pan with your veggies. But you can really bring out the flavor of those veggies by experimenting with different herbs and spices, such as rosemary and thyme.
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