A few weeks ago I got some long, sort of skinny local sweet potatoes (as opposed to the round thick ones). I wrapped in foil and roasted them, then added butter. Very good and I like getting the carotenes, but a bit soft and mushy as you mentioned. They do roast quickly, good side with pork.

Either pumpkin sausage soup or chili tonight. Freezer-diving.

I want to grow sweet potatoes this summer. Last year, I tried starting slips on my own, but it didn't work. I couldn't find organic sweet potatoes, and the ones I had must have been sprayed with something to stop them from sending out shoots. I guess I'll have to mail-order slips.

You'll want to start them early. They're native to Africa, so won't like your weather much. Mine, either. I wouldn't even try, knowing they'd just break my heart.

haha! very cute

Tonight DH stir-fried zucchini, onion, garlic and sweet red pepper, s&p in olive oil on a high heat until caramelized nicely.

On high heat in a wok the veggies don't release their juices and get watery.

We were in Jamaica last week. If you don't eat rice and beans, one of the choices for sides there is called "vegetables." What you get is a huge serving of braised chopped cabbage, with various other veggies mixed in.

The very best was at a jerk place in Boston Bay. An entire plate of cabbage, with peppers, onions, okra, tomatoes. The peppers were a mix of sweet and very slightly hot, and I have never ever liked okra, but these were amazing.

The best veggie I've ever had in Jamaica was Pumpkin soup. I search it out every time I go.

MickieSue- that sounds awesome! I went to Jamaica 7 or 8 years ago and don't remember that dish, but i was in an all inclusive resort, so the meals weren't very authentic.

Meme- thanks for the tip re: a wok

Robin, the owner of the jerk shop made the veggies. He came out as we started to eat them. I said, "Did you make these?"

He nodded, looking nervous. I then said, "They look absolutely amazing!" And he got a big grin on his face.

Tonight we had Brussels Sprouts halved and stir-fried in bacon drippings until caramelized with a tad of butter at the end.

Oh, mercy! That sounds so good! I now know what I'll be doing with the Brussels sprouts we just bought!

They're wonderful that way. Also, sliced into thin slices, and cooked the same way. They take longer to prep, but way less time to cook.

My brother even ate some on Christmas.

Working my way through a bag of rutabagas from a local farm and trying new things. Most recipes seem to be about roasting or mashing (with carrots or turnips), but my favorite so far is as a veggie added to lamb shank or pork stew (with other root veggies like beets and carrots). Adds such a great flavor to the broth.

another vote for roasting brussels- i also love them roasted, then chilled on top salad greens- i usally add roasted peppers, as well- then goat cheese a vinaigrette- usually apple cider.

just stumbled upon this link, with TONS of inventive veggy ideas- vast majority are low carb, and there are a bunch i want to try!
http://greatist.com/eat/veggie-side-dishes

Looking forward to eating this tomorrow!