conversations with my sister on being vegan and other inspirations
Monday, June 3, 2013
Market Dinner- Inspired
Inspired by these beautiful Cipollini onions, spring garlic and first carrots at the market, I decide to do some roasting. I roasted carrots, radishes, cipollini onion and spring garlic. I used a little olive oil, salt and pepper and roasted at 400 for 30 minutes. I served with steamed collard greens, polenta, and tofurky sausages.