Originally I titled this post Roasted Veggies, but realized how different this was from the batch that started this week's share, so I adjusted. The first set was diced then roasted rather slowly until pillowy, soft and sweet. These were big chunks, just barely seasoned with salt, pepper and oil. I didn't cook them nearly as long as the first set, but at a much higher temperature (on sheet pan directly on the pizza stone at the bottom of my oven). They still had a lot of bite, the roasting just took the edge off and gave them a bit of caramelization. Different but good.
No comments:
Post a Comment