Recommend a vegetable to me!
I’m not much of a cook, but I’m trying to change that. Which means that as time goes on, there may be more of these “help me figure out how to alter this recipe” questions.
The recipe in this instance is involves some advice about how best to arrange a pan of chicken pieces and vegetables to ensure optimal cooking in the oven. Dark meat + carrots and potatoes on the outer edge of the pan, white meat and brussels sprouts on the inside, because otherwise the white meat will dry out and the sprouts will get a little charred.
All well and good, except I loathe brussels sprouts. (They have a weird aftertaste for me that I find very unpleasant. This is possibly related to being a supertaster, though I don’t know for sure; all I know is, most other people don’t seem to notice any aftertaste.) So what can you recommend to me that would profitably occupy the center position in the pan? It needs to be less robust than carrots and potatoes, while harmonizing well with them.
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What about using squash and/or zucchini? I use a lot of them when cooking as there are very few vegetables I like the taste of other than broccoli or green beans. They seem to roast well. I saute and steam them quite often to mix it up a bit also. Although I do love a good salad but that is another matter!! Lol
Carol wrote: "What about using squash and/or zucchini? I use a lot of them when cooking as there are very few vegetables I like the taste of other than broccoli or green beans. They seem to roast well. I saute a..."Sadly, my husband is allergic to squash! We're not sure if that includes zucchini, but we play it safe and avoid that one, too.
Aww! Sorry to hear that!! Only other veggie I can think of off top of my head without doing extensive research is maybe cauliflower or different types of tomato sliced up. Wow! This discussion is telling me that I am sadly lacking in the veggie area myself!! Going to have to go look some up now. Lol
Another option may be asparagus. They cook a bit quick in the oven so you may need to pull your pan out and add them part way through. :)
Fun fact: the aftertaste of Brussels sprouts is a genetic thing - some people taste it (usually described as disgusting and bitter), others don't. (I don't). Like the smell of cyanide (which some people can detect, but others not), or the ability to roll one's tongue...I can't really advise about harmonising tastes and so on, but how about slices of lemon and olives (so basically, it'd be a little like a lemon-olive-chicken tagine, which is popular in Morocco)? Or, perhaps, onions cut into quarters,, or shallots?
I know you said veggie but what about a slightly under-ripe cantaloupe? one inch cubes - add them later.
