Sunday, December 9, 2007


Is there anything better to surround a roast chicken than root veggies and onions? This time, we roasted some cippoline onions, heirloom carrots in various colors, and halved red potatoes (we used to call them "new" potatoes in my family but I don't know why) alongside our usual Sunday chicken for a hearty, savory fall dinner.

They don't need any preparation besides removing the roots and the tops and a little olive oil but this time we added just a little soy sauce to change the headline a bit.

Even the short days are welcome when they end with fulsome autumn fare like this.


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