Vegetable roasts that eat like a full meal
Hearty, bold vegetable roasts like these beets with feta and mint can do double duty as a vegetarian main or an entire meal. Prop styling by Kate Parisian.
(Silvia Razgova / For The Times)
Feb. 22, 2021 1:11 PM PT
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As I wrote this past Friday in the intro to my romanesco con le sarde recipe, this midwinter period at the farmers market is when I turn my eye not to flamboyant seasonal fruits, but to all the hearty veggie standbys crucifers and crunchy roots that make getting my daily dose of veggies easy. A quick chop, a bath in olive oil and a sprinkling of seasonings is all the vegetables need before a stint in the oven to blister and char. And often, they’re all I eat for dinner, no meat or other sides required; just a bright sauce to drag them through.