Since we pretty much eat seasonally, winter vegetables make up most of the vegetable portion of our diet this time of year (although soon we'll have summer veg as well!). Winter vegetables aren't just those that grow in the winter like turnips, broccoli, or kale but also those that store for the winter like pumpkins, potatoes, and sweet potatoes.
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| Poblanos and sweet potatoes ready for the oven |
Roasting is our favorite way to prepare these vegetables. They get crispy on the outside, smooshy in the middle and in some cases, very, very sweet (holy moly! have you enjoyed the sweetness that is a roasted brussels sprout!?). We eat the veg plain on the plate and in an assortment of recipes including lasagna and enchiladas. For some reason, even though I roast vegetables almost daily for use in recipes, it didn't occur to me to do this in bulk once a week until I read this New York Times article about Tamar Adler's new cookbook An Everlasting Meal.
Here was my "ah-ha" moment:
