I am a roasting machine

Onions, and Cauliflower

Almost 2 years ago I discovered my oven. I discovered roasting. Since that time, I have figured out that there is NOTHING you can’t roast. Roasting season: Oct-May. As often as I can. Sometimes everyday. I throw in whatever is lying around the house. Whole carrots couldn’t be easier or more delicious. Onions get sweet and make me smile. Garlic. Parsnips. The list goes on. And on.

Inspired by the fellas at Roberta’s, I decided to roast some cabbage.

The result? YUM!!!!

Great as a side.

Great in a fresh salad.

Great on pizza.

Cabbage on Pizza (with other veg)

It is a great way to use up the extra cabbage.

What are you roasting, Feral Reader?

Home to Roast

Apologies to fans of The Feral Cook. We just haven’t done much cooking that is interesting these days. Nothing to blog home about...

I have recently “discovered” my oven. Pretty much everyday I throw a bunch of veggies (cut around the same sizes) on a pan with a little olive oil and some salt and pepper. I've even been tossing in things that seem like they might not be good roasted. AND THEY ALWAYS ARE!

It isn’t easy going through a bag of carrots every week. Normally I wash, peel and cut half a bag of carrots at a time, so they don’t dry out, and slice ’em as thinly as I can, which seems to taste better. Store with a little bit of water in the container. A great midmorning snack (I eat all day!) — good alone or with some hummus. Lately I toss them on the baking sheet. Yum! They taste like carrots. Real carrots. Delicious!

Sometimes I make a batch after dinner, to eat the next day. Often I don't even add any more oil, the foil is oiled enough.

I’ve also been roasting mushrooms, cauliflower, broccoli, onions, garlic, potatoes, even zucchini! I am a roasting machine. Great snack, right off the tray. Great sides. What do you roast?