In addition I like it with lots of herbs, or an herby drizzle, tossed with pan-seared greens, punctuate with extra-roasted tiny
pieces of winter squash, in broths...
Not exact matches
* There are plenty
of variations to play with: maybe you want to add roasted sweet potato or
winter squash, finish with more bonito flakes, or top with a
piece of salmon.
For the ideal crispy - creamy balance, cut
winter squash, carrots, or sweet potatoes into bite - size
pieces, then toss with olive oil, salt and pepper, and a dab or two
of harissa or a shake
of curry powder.
4 pounds
winter vegetables, peeled and / or trimmed as necessary and cut into 1 - inch
pieces (about 8 cups); I like a combination
of butternut
squash, white and sweet potatoes, Brussels sprouts and parsnips, but use whatever you have on hand.