Fancy skewered roasted winter veggies
Roast
Roasting
Who doesn't love roasted winter veggies (okay, maybe plenty of people, but I'm not one of them). Cooks can get behind the roasting method that's definitely NOT fussy, and party-goers will love that the vegetables are as warming and comforting as a homestyle dinner dish. Bonus: cooked vegetables slide onto the skewer like a charm! Use your best judgement and personal taste for which vegetables to use—as always, your ingredients (fresh and from nearby would be optimal) will determine how good your food tastes! Whole or halved brussels sprouts, 1" sweet potato cubes, cauliflower florets and carrots (chunked like the parsnips) would all be splendid. The squash choice is important: dense, dry-fleshed varieties are a must. Acorn and similar varieties are not a good choice because of their high water content; delicata might be okay, if you can get large enough chunks.
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