Roasting Latino Vegetables
I was thinking of making a roasted root vegetable side dish, only using Latino vegetables such as plantains, boniato, calabaza, name, etc. instead of the more usual potatoes, pasnips, carrots, etc. I haven't seen any recipes that do this and it occurs to me that I've never been served these vegetables prepared this way.
Is there any reason this wouldn't work? Is there anything different or special I should be aware of if I try it? I was also considering tossing the roasted veggies with a mojo or other citrus-based dressing before serving. Any thoughts?
You can roast these but be aware the flavor profiles of what you've mentioned are trend to the sweet side, and will sweeten with roasting (not to mention get pretty soft in texture).
If that's fine by you, rock on--the citrus dressing would cut some of the sweetness.
You may want to add something with more texture to the roasting mix? Also, don't be afraid to experiment with flavor. They will play nicely with strong herbs (just be judicious in choosing...less is more) and with hot spices.
They would be pairing with home-smoked turkey breast so I was thinking along the lines of a skewed T-day dish. I would likely also toss in some yuca, just because I really like it. I'm not preparing the turkey so I'd have to find out if there's going to be a dry rub and what might be in it.