Try these paired with Ancho Cider-Glazed Hens or any roasted meat or fish.
2. On a large half-sheet pan, toss the carrots, Brussels sprouts, grapes, thyme and garlic with the olive oil, salt and pepper.
3. Roast, turning often, for 45 minutes to 1-1/4 hours, or until the vegetables are browned and tender.
From The Splendid Table's® How to Eat Weekends: New Recipes, Stories & Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter Publishers, 2011). Copyright © 2011 by American Public Media. Photographs copyright © 2011 by Ellen Silverman. All rights reserved.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.