![]() You could serve these veggies as a side dish with dinner, or make them the star of the show like I did by serving them on polenta or over big bowl of rice, quinoa, or any cooked grains you love. Just to be sure they’re loaded with extra flavor, tahini gets stirred up with lemon juice, curry powder, and hot sauce and spooned over the cooked veg. The sweet roasted veggies contrast perfectly with the curry, cumin, paprika, garlic, salt, pepper, and cinnamon that gets mixed with olive oil and drizzled on top before roasting. The squash turns golden brown and creamy when roasted, and the carrots and leeks both get sweet and caramelized. What makes these vegetables special is their heavy dose of spices and the curry-infused tahini drizzle that goes on top. ![]() Now that I think of it, it had to have been a Sunday that I roasted these veggies since Sunday Night Polenta is kind of our thing around here. My plan was to pile them high on top of a bowl of creamy cheddar polenta, which worked out beautifully. I had some carrots and leeks in the fridge from earlier in the week, and decided to roast them all for dinner. On that day in November, I walked down the street to find plenty of carnival and acorn squash at my nearest farm stand. Back before the temperature was zero with a negative 15 windchill, and there were still vegetables for sale at the end of my neighbors’ driveways. Back when it was cold but going outside was bearable back when there was no snow on the ground. ![]() I made this recipe before Thanksgiving, which feels like months ago. I wanted to post this recipe yesterday, but I was too busy making jam and drinking wine Saturday and driving around the state most of Sunday to remember that pictures needed editing and recipes needed writing.
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