I have a subscription to Martha Stewart Living now. One of the kids at school was selling subscriptions and I was looking for something to replace Glamor which I am afraid I have finally out grown. The January issue had recipes for roasting vegetables. We still have vegetables from the garden. I thought “Hey, I could roast the vegetables”. It was quite the epiphany.
So I gathered some garlic, an onion, threw in a couple potatoes and we ventured out to the greenhouse to dig up some carrots. We have been sorely lax in our carrot digging this winter. Fortunately the in-laws are making good use of them. They have dug up nearly half. However upon arriving at the purple carrots they seemed unenthused. We found many large purple carrots strewn about the ground. Maybe people don’t share my enthusiasm for purple vegetables? Someday I plan to grow an entirely purple garden. I have seen purple cauliflower (not that I would ever touch the stuff), purple kohlrabi, purple asparagus, purple potatoes, even purple tomatoes. But I digress.
After washing I tossed all the vegetables in olive oil, added a sprinkle of salt and pepper, then spread the larger ones one a cookie sheet. The smaller ones I saved to add later. They roasted for a good hour. The smaller ones half that. The garlic I should of waited until even later to add.
It was scrumptious. The carrots were chewy and sweet. The garlic we added to the mushroom gravy which we poured over the potatoes and our stakes. The whole thing was delicious, it was so nice to be eating from our garden even in the middle of winter. I would like to try some squash this way too, I wish I had been more careful about bringing some inside instead of letting it freeze.