Thursday, January 22, 2015

Roasted Winter Vegetables! [FOOD]

Tried celeriac (celery root) for the first time in the new year and was surprised it tasted delicious— it's like a combination of cauliflower/potato texture with a hint of celery flavor. So weird, so interesting, so good.

I heart roasted vegetables— don't let any raw foodist try to convince you otherwise. Cut vegetables up into pieces, toss with oil, add herbs if desired, spread out on a baking sheet, and roast at 400-425degF until you nose smells it. Optionally, mix the vegetables midway through. Should take about 15-20 minutes but depends on a variety of factors including baking sheet and cut-size of vegetables.

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