Photo by Donna Turner Ruhlman


Many thanks to all who took the time to comment. So much fun to read.

My able assistant used randomizer to choose the winners. Here they are! Email me your shipping addresses if you read this but I’ll also be in touch via email.

Elliott Papineau
Carrots! Finished with reduced carrot and orange juice.

I love a mix of roasted sweet potatoes, carrots, yellow onion and brussels sprouts with garlic and olive oil or a salsa/enchilada sauce made by roasted tomatillos, onion, garlic and chili pepper until charred then blending. Depending on what I am doing with the sauce maybe adding in some crema/yogurt to add smooth tang.

Rita Connelly
i love roasting. Chicken is my favorite. And you. Michael, are one of my favorite food writers.
I write about food as well; reviews locally in Tucson, on and my Facebook page The Well-Fed Foodie. Can’t wait to get a copy,

Michael Bird
I enjoy roasting fresh spring asparagus with red onion, garlic, and morels with olive oil, salt, and pepper.

Mitch Payton
If braising counts as roasting, then it’s lamb shanks. If not, then either parsnips OR the African squash from Cimino Farms in south Georgia, used to make soup at Canoe Restaurant in Atlanta.

Happy roasting all!