Other
Roasted Vegetables
Vegetables tossed in fat and cooked in a hot oven until the edges brown and the insides soften. Which vegetables they are depends on the tray: roots, squash, and alliums are typical.
Origin
A cooking method rather than a single plant.
Flavour
Sweet and browned, with the flavour of the vegetables that went in.
How to use it
Serve them hot or at room temperature, or fold them into salads and grains.
Storage
Refrigerate and eat within a few days. Reheat in a hot oven so they crisp again.
Recipes using it
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