Before roasting them in the oven, we cut the winter vegetables into approximate one-inch cubes, tossed them in a small amount of olive oil, and seasoned them with black pepper, allspice, and herbs (thyme, bay leaves, and oregano).Toward the end of the cooking time (45 minutes, we added a few chicken tenderloins and drizzled some honey over everything.
Easy and good.
ReplyDeleteOh, Betsy and Doug would enjoy this! (I'd leave out the chicken, of course, but roasted root veggies? Absolutely!)
ReplyDeleteOh this looks so good. I always throw bay leaves into dishes too, because my mother did. But I often wonder exactly what they do.
ReplyDeleteWe have a couple of bay leaf trees/bushes in our back yard. The leaves give really good taste to whatever we put them in. American friends have told me they are the tastiest bay leaves they've ever cooked with.
DeleteDefinitely going to try this on the weekend. Thanks for the inspiration once again. C.
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