I roast veggies, lots of them. I keep it pretty darn simple too. Herbs and spices make it easier to change-up the flavors, even if methods remain the same.
In my no nightshade journey, I am finding I really miss spicier/peppery foods (chili, paprika, etc.). I decided I’d buy some horseradish, and make some roasted veggies with it, as it can be pretty spicy/flavorful, plus it isn’t something I use often, so I welcomed the flavor.
Horseradish Roasted Vegetables
- Roasted veggies of your choice (I used whole garlic, brussels and carrots)
- Bacon Fat
- Kosher salt/pepp
I roasted the veggies in the oven until they started to brown. I melted a little bacon fat in a glass dish, and once soft I dropped a couple large TBSP of horseradish (not sauce/creamed, just prepared horseradish in vinegar), mixed, and then dumped over the veggies. I tossed them and sprinkled lightly with kosher salt/pepp.