I fixed my new favorite vegetable thing yesterday, got the idea from my BIL

[kestrel91316]

a couple of Christmases ago. Don't laugh, it's so simple, it's not even a recipe.

Roasted Winter Vegetables

Chunks of whatever winter veggies you like. I use butternut squash (peeled of course), potatoes, onions, brussels sprouts(whole, trimmed), rutabaga, carrots. YMMV, use what you like. 1" or so chunks. Spray a roasting pan with olive oil, add veggies, spray some more and toss. Roast in 450F oven for 45 minutes or so, until tender, stirring 3 or 4 times in the process.

I serve this with a rice pilaf. And no, I'm not even a vegetarian. But it's a glorious meal.

[Warpy]

1. This is what I lived on for almost 3 years

along with beans and rice. I did find that a sprinkling of tamari improved the roasted veggies quite a bit. Pickling bitter veggies in tamari can turn them quite sweet, too.

Cheap winter root veggies completely change their personalities when you roast them.

[kestrel91316]

2. I had never had rutabaga before. It's just a turnip of sorts, and

I don't know if I'll bother again with it, I'm such a potato lover........maybe mashed potatoes and rutabagas together??

The brussels sprouts are the best part. I have really falled in love with them the past several years. Too bad I can't grow them here, with our warm dry winters and aphid problems.......(I've tried)

[Warpy]

3. I can get turnips down but I'm not fond of them

so now that I'm temporarily not poor, I won't eat 'em. Brussels sprouts were too expensive and I never regretted that.

Roasting does wonderful things to onions, winter squash, parsnips, carrots, and whatever else you can throw in there.

Dry roasting greens is also fun, just de stem, chop, and put onto a dry cookie sheet in a low oven. They can be crumbled into salads and they're really good crumbled over baked taters. It's my favorite way to eat greens.

[kestrel91316]

4. Oh, that reminds me, I gotta get some parsnips and try them. Another

first for me.

I like my greens steamed or sauteed, and fairly tender at that. Spinach with a dollop of cider vinegar is heaven to me.

[japple]

11. Do the greens need to be completely free of water?

Should I dry them after washing? I'm intrigued by this since I grow kale and turnip greens and am always looking for new and different ways to cook them. What about cabbage? Has anyone ever roasted cabbage?

[japple]

5. Potatoes and rutabagas (or turnips) mashed together with

milk, butter, etc. is delicious. We eat it quite a lot.

[tango-tee]

14. Yes! That is delicious.

My DH made mashed potatoes with some diced, drained canned tomatoes mixed in. The thought to me at the time seemed a little odd, but it tasted really good. The acidity of the tomatoes together with the creamy potatoes.... hmmmmmm!

And one time he made a pesto of flat-leaf parsley and hazelnuts rather than using basil and pine nuts. Other details, such as which oil was used, are a bit hazy. But the combination parsley/hazelnuts was great.

[Frosty1]

9. Potato, rutabaga and carrots

All mashed together is yummy. I always make it with pork roast.

[Warpy]

10. They were pretty good roasted together, too

I think what made the difference was the sweetness of the carrot.

[Mind_your_head]

6. Nothing wrong with inexpensive vegetables......

there is nothing "cheap" about the vitamins/minerals/fiber, et al "good things" that most vegetables provide.

Inexpensive (cheap in your lingo) does not mean anything "bad".

Wish you would stop trying to push that meme.

Peace,
M_Y_H

edit to add: you are so incredibly knowledgable. And, through your many posts, I have come to genuinely come to respect and 'love' you (and your great ideas/advice) that you so freely share at the DU.

It seems that you had a very difficult time before you got "the inheritence", and you are still resentful of that time.

There are lots of ppl here who could/would benefit from your largesse of experience before 'the inheritance'. For most of us, there is no inheritance, worthy of any note in our future.

Hence, don't *diss* the 'cheap (inexpensive) vegetables'....it's 'all good', that which keeps us alive!

[Warpy]

7. Honey, it was BORING

The best things in the world are a drag if you eat them three times a day for months, year in and year out.

Sorry you missed that part.

However, I just did share my expertise above. Sorry you missed that, too.

[EFerrari]

8. Not having a choice is demoralizing. Mom and I are skirting that

now this week, now that week WHILE negotiating developing this land we're sitting one. It's even steven whether we lose it before we make the deal in this market. Meanwhile, every spice, every condiment, every little thing that we manage to get in here when we want it, from chiles to cheese, is appreciated. We both can do rice and beans and manage but, it wears on you.

[hippywife]

12. Turnips are my favorite root veggie

along with golden beets to throw together for roasting this kind of dish. The addition of the brussels sprouts is a great idea, too. Thanx for mentioning them. We love them caramelized in butter on the stove top but they would be awesome to mix in, too.

:hi:

[GoCubsGo]

13. Add them to a pot of broth...

...puree with your immersion blender (or regular blender), and you'll have a delicious soup. The best combination is with root vegetables. Even better if you add some rosemary, thyme and garlic before roasting.

My favorite roasted winter veggie is cauliflower. I could eat a whole head of it in a sitting. Somebody here recently posted a recipe for curried roasted cauliflower soup from Martha Stewart's web page. I made it, and it was absolutely delicious! The only problem with it was that I wanted to eat all of the roasted cauliflower before it could make it into the soup! I have that problem when I roast root vegetables for a soup, too.