Tuesday, January 29, 2008
Butternut Squash, parsnips, brussel sprouts & onion. This was the mixture for last night roasted vegetables, a staple at Chez Good Appetite with the vegetable mixture changing seasonally. I coated these in olive oil, balsamic vinegar & kosher salt & let them roast until soft & brown. During the last 10 minutes I threw in some cherry tomatoes to create a little sauce. Over couscous a very lovely meal. You can see my more exact recipe here.