A medley of fall vegetables roasted and seasoned with the nutty flavor of brown butter and all the brightness of lemon zest. In the mix are the sweet, tart and pungent flavors of butternut squash, brussels sprouts, apples, onions and garlic. My favorite flavors of the season.
Roasted cauliflower tossed in a spicy, savory tomato sauce with a hint of vinegary sweetness. Typically the cauliflower would be battered and deep-fried first but given my recent obsession with roasting and knowing how messy and fussy frying is I went the easier route. The timing works out perfect because while the florets are roasting you can get busy making the sauce.
Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown. This is my knock-off of broccoli-au-gratin-rice-in-a-box. You know, the San Francisco treat. The one I happily grew up on. Years ago I said my goodbyes to cut down on overly processed foods. Purely by mistake, a box ended up in my groceries. . .