When someone tells me they don’t like a certain vegetable, I always challenge them to try it roasted before ruling it out forever. Roasting brings out amazing flavors while maintaining a pleasing texture. The general recipe is to cut veggies into uniform sizes, spritz with olive oil, roast at 400 for 15-20 minutes, then sprinkle with salt & pepper. That’s exactly what I did here with two veggies from my co-op offering. Serve as a side dish to any protein, or make roasted veggies the main star of the meal.
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