Turkey Tracks: April 5, 2018
I roast winter veggies frequently. And when I do, I roast a lot so I have another meal. Or, two. (I have to be careful as leftovers grow histamine as they age.)
But aren’t these gorgeous? I drizzle with some olive oil on top and on the bottom before I throw in the veggies. One could toss the veggies around to more thoroughly coat them. Sometimes I even do that. I dress with salt and dried herbs. I often add chopped fresh garlic. Adding mint I dried last fall gives these veggies a subtle, but deep sweet flavor to the roasting. One could also add something like curry powder or other Indian spices.
This time I tried beets (red and orange) in the mix. I just washed them, cut off the ends, peeled them with a carrot peeler and cut them into bite-sized pieces. They were so sweet and delicious!