tag:blogger.com,1999:blog-7679476230747629651.post6920941910855672832..comments2023-12-19T14:26:51.167+01:00Comments on The Paupers Kitchen: Roasted VegetablesCharlotte Rollhttp://www.blogger.com/profile/02752602065430440377noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7679476230747629651.post-85029244317820468402008-12-21T19:47:00.000+01:002008-12-21T19:47:00.000+01:00I'm loving your blog Charlotte!I learned a fun rec...I'm loving your blog Charlotte!<BR/>I learned a fun recipe some years ago...Oven Spiders.<BR/>Get some red beets, trim off the ragged root end, then trim the leaves off preserving about four inches of stem with the beet. Quarter the beets from stem to root tip, spread them on a baking sheet, drizzle with olive oil and sprinkle with salt. Roast at 350F for about 20 minutes (or until soft when pierced). The result is warm tasty beets with crunchy spider-leg stems. Mmmm.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7679476230747629651.post-39066021394177227412008-12-21T12:31:00.000+01:002008-12-21T12:31:00.000+01:00How is it that roasting vegetables makes the ones ...How is it that roasting vegetables makes the ones we don't normally like taste so much better? I am a huge fan of roasted vegetables and shall definitely be trying this at home!paris parfaithttps://www.blogger.com/profile/05457437124988976587noreply@blogger.com