Roasted vegetables are a great way to make a vegetable dish that caters to the preferences of the whole family. If you leave the chunks big enough, they will stay separate from each other and children can pick and choose what they want while still getting the flavors of the whole.
I like to add any root vegetables in the fridge and use up all the odds and ends that can accumulate during the week. Other frequent additions: mushrooms, cauliflower or broccoli and a variety of herbs like fresh rosemary (add at beginning) or fresh tarragon or basil (add at end while vegetables are still hot).
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