Just because your carrots are no longer crisp, or your potatoes are slightly soft, doesn't mean you need to toss them. At this point they are perfect for roasting.
Carrots, potatoes, onions, cauliflower, asparagus, broccoli, cherry or grape tomatoes and brussel sprouts are great roasters.
Makes sure all items are of similar size. Toss with olive or canola oil, salt, pepper, and other seasonings (I like crushed red pepper and herbs de provence). Spread evenly on a foil or parchment lined metal baking sheet. Roast at 425 degrees until cooked through (about 20-10 minutes).
Vegetables at that stage are also perfect for soups, stews, and hashes. I even use old carrots and celery for my holiday dressing.
How to you use vegetables that are a little withered?
Edited by: WHOLENEWME79 at: 12/12/2013 (15:22)
There are no elevators in the house of success.
H. H. Vreeland
You may have to fight a battle more than once to win it- Margaret Thatcher
| current weight: 196.0