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Mar 8, 2014 08:56 PM

Roasted vegatables

I have decided to have a meatless lent so this is my first roasted veggie dish

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  1. Looks wonderful. I've been roasting cauliflower in mustard, green peppercorn, and cumin.

    1. You're just in time for roasted asparagus too.

      4 Replies
      1. re: coll

        Asparagus showed up at the farmer's market about 2 weeks ago and I've been on a roll with it, roasting a bunch every week. I can't get enough of it!

        1. re: alwayshungrygal

          Asparagus was 99 cents per pound last week in Austin. My pee was so fragrant!

          1. re: rudeboy

            I'm jealous, still at $2.50 here. I can't wait for asparagus season.

            1. re: rudeboy

              Yikes! $5 at the farmers market (they only sell local asparagus), much less at Safeway tho that was from Mexico. The farmer's marked did look fresher, but Safeway's wasn't too bad.

        2. That looks wonderful. What all is in it?

          1 Reply
          1. Lent is 40 days long. What are you making for a protein source?

            My wife's immigrant ancestors subsisted on "pasta e fagioli", a combination of ingredients which supplies all the needed amino acids.

            1 Reply
            1. re: ChiliDude

              Hi, ChiliDude...plants HAVE protein...just *gently* saying...and protein is overvalued and overconsumed today in the good old U.S.A. :-)

            2. I find that oven-roasted veggies have much more "mmmmm" than veggies boiled or sauteed. Nice pic!

              1 Reply
              1. re: pedalfaster

                Agree! I love roasted veggies. Since you've gone meatless I'm going to share a really delicious roasted butternut squash and leek casserole. It's made with goat cheese and hazelnuts. I also add some panko and fresh grated parm to the top.