What A Difference Roasting Makes….

Well, grilling, too. I’m one of these women who doesn’t grill although I admire those women who have mastered the ability. For this post, the point is about vegetables, especially asparagus. My husband, and several friends for that matter, despair of the many vegetables I don’t care for. Asparagus used to be one of them as I wold only manage to choke some down in polite settings when they were presented to me in a steamed fashion. Yes, the seasonings helped, and if it was the tiny ones, I could manage them okay. I don’t actually recall the first time I had roasted or grilled. It may have been in watching one of the cooking shows with the explanation that this is a time when a cooking method really does alter the taste and we tried them at home. It might have been in a restaurant instead. Whatever the occasion, I was instantly converted.

The other night when we were at Chefs on the Run in Homestead, and yes that is their website, I decided to trust Chef’s ability with Brussels sprouts. I was fully prepared to be disappointed and yet, while I won’t declare them to be my favorite, they were  quite good. (http://chefsontheruninhomestead.com) I’m not sure we can replicate, but when he came out and chatted with us, he explained he uses the leaves and not the centers. He pan roasts and then adds the particular sauce depending on the dish he is serving them with. Mine happened to be ginger coconut with the Captain Morgan rum shrimp. I do plan to experiment and we’ll see what happens. Oh, Hubby and I have a slight difference of opinion on oven roasting. I go with 400 degrees for a little shorter time – generally 16-20 minutes. Grilling of course I leave to him.

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