I'd like to say that I'm adhering to my New Year's resolution of moderation. More accurately, the start of the semester and other pressures have put a damper on my energy and inspiration for baking of late. I have not forgotten you, dear readers, and promise all manner of tasty adventures in February. After all, Mardi Gras, she is a'coming.
In the meantime, I will share one of my favorite non-dessert things to bake: vegetables. Now, while they are not cheese, chocolate, or bread, vegetables are pretty awesome. There are few I've met that I don't like. Roasted, they're even better.
Most veggies that are not leafy greens like olive oil and a super hot oven. Some of my favorites include squash (summer or winter), root vegetables, sweet peppers, and brussels sprouts. This week, I did a mix of red onions, green peppers, zucchini, and eggplant. All you need is a 1-inch chop; salt, pepper, and olive oil; and a 400-degree oven. 30-40 minutes, stirring a couple of times during the process.
These babies are fabulous warm or cold. They are great alone, lovely with pasta, irresistible on a sandwich (cheese recommended, meat not required). The only drawback? A seriously stuck-on sheet pan.
Hint: an overnight soak in soapy water will do most of the work for you.
I do hope that you're all doing well and keeping warm this chilly January. Chocolate love to come soon. In the meantime...
Keep it sweet.