I had a ton of vegetation that needed to be used up, rutabagas, brussel sprouts, carrots, celery, broccoli, onions, garlic, collards, kale, and bacon.
Everybody got chopped and mixed with a spice mix from Penzey's called Florida, which was mostly salt, pepper, garlic, oregano, and a touch of sugar. I layered the spicing as I placed the veggies in the roasting pan. I ended up shaking a 14 oz can of diced tomatoes over top, and a can of cannelloni beans. As I contemplated the product, I realized that what it needed was bacon, so 4 slices were laid on top and into the oven it went.
When it was done, my test was were the rutabagas soft, out it came, and only then was it apparent that there was a TON of it.....
I thought it was a bit bland, but Bill really liked it. I felt that I had been really wagging the spice lately, so this was a welcome switch up.
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