Winter vegetables

 Pickle and Roast

Pickled shallots: mix 1 volume water, 1/2 volume apple cider vinegar and 1/2 white wine vinegar with a pinch of sugar and a pinch of salt, bring to a boil to dissolve. Pour over thinly sliced shallots in a jar. Cool to room temperature then store in the fridge. 

Roasted potatoes: Toss in olive oil, salt & pepper then roast in the oven at 180 for 20-30 minutes

Roasted Delicata Squash: Cut the squash in half lengthwise, remove seeds, cut in think slices, toss in oil and roast in the over (with the potatoes) for 20 minutes

Roasted beets: Peel, cut in chunks if needed, toss in oil and balsamic vinegar and roast with the rest for 45-60 minutes