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Roasting Latino Vegetables

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Roasting Latino Vegetables

rockycat | Mar 31, 2014 12:15 PM

I was thinking of making a roasted root vegetable side dish, only using Latino vegetables such as plantains, boniato, calabaza, name, etc. instead of the more usual potatoes, pasnips, carrots, etc. I haven't seen any recipes that do this and it occurs to me that I've never been served these vegetables prepared this way.

Is there any reason this wouldn't work? Is there anything different or special I should be aware of if I try it? I was also considering tossing the roasted veggies with a mojo or other citrus-based dressing before serving. Any thoughts?

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