{"id":2375,"date":"2010-12-20T21:01:46","date_gmt":"2010-12-21T02:01:46","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=2375"},"modified":"2010-12-20T21:01:46","modified_gmt":"2010-12-21T02:01:46","slug":"on-roasting-things","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=2375","title":{"rendered":"On roasting things"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I was in the checkout line at Whole Foods on Saturday, and the woman ahead of me in line noted that I had two bags of brussels sprouts. “Do you ever roast them?” she asked. I replied that I usually did the same old boring thing — steamed them, then seasoned them with olive oil and butter. She declared that, when brussels sprouts are roasted, people who normally wouldn’t dare touch a brussels sprout find that they like them. Ken likes brussels sprouts, but he said that the roasted brussels sprouts were the best he’s ever had.<\/p>\n

It’s good to remember that many vegetables like to be roasted. It’s easy to do, and it’s healthy, because it keeps the vegetables out of water.<\/p>\n

Brussels sprouts are not a fashionable or well-liked vegetable, but that’s a shame, because they’re delicious. They’re also inexpensive. They ought to be a staple in the winter kitchen. Buy them fresh. Frozen brussels sprouts have been drowned in water.<\/p>\n

I enjoy cooking during the winter more than I do during the summer. The summer produce is wonderful, but I love winter produce — root vegetables, cabbage, brussels sprouts, onions, cauliflower, broccoli. Maybe it’s my Irish genes. Given a choice between eating fresh tropical fruit on Maui (fantastic), or winter vegetables in Ireland, I’d choose Ireland.<\/p>\n

The other thing that’s nice about cooking and baking during the winter is that the warmth of the kitchen is comforting rather than oppressive. Winter cooking makes me wish that I still lived in a house with a wood-fired cook stove. There’s nothing quite like it.<\/p>\n

\"\"<\/a>
\nQuartered, tossed in olive oil with garlic, and ready for the oven<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

I was in the checkout line at Whole Foods on Saturday, and the woman ahead of me in line noted that I had two bags of brussels sprouts. “Do you ever roast them?” she asked. I replied that I usually did the same old boring thing — steamed them, then seasoned them with olive oil … Continue reading “On roasting things”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2375","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2375","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2375"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2375\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2375"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2375"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2375"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}