Here are the most common mistakes people make when throwing
their winter vegetables in the oven — and how to avoid them.
Not exact matches
Pretty much any
vegetable tastes great when roasted
in the
oven, so when thinking about something to contribute to this month's Gluten - Free Progressive Dinner Party, I thought I'd try turning some yummy roasted
winter veggies into a soup.
I was almost ready to give up entirely after our first dinner, the disastrous Ultimate
Winter Couscous, which smelled so lovely
in the
oven but tasted like a whole lot of unpleasantly - textured nothing on the plate (and I'm still at a loss as to why those
vegetables needed four whole tablespoons of olive oil).
This year, however, I'm going to go ahead and indulge my comfort food cravings, but
in a different way: using summer
vegetables in place of autumn's, but applying the same deep flavor treatments of fall and
winter dishes, with lots of spices and long turns
in the
oven.