Recommend a vegetable to me!

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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.

8 Responses to “Recommend a vegetable to me!”

  1. Adam Rakuans

    Cauliflower or romanesco broccoli?

    • swantower

      I had no idea that was the proper name of the fractal kind! It looks fascinating to me, but I’ve never eaten it. What makes that type a better idea in this instance than regular broccoli?

      • Adam Rakunas

        Romanesco have more of a cauliflower taste than broccoli, and I think they’re great when they’re roasted.

        • swantower

          Ahhh — well, as someone who is not a cauliflower fan, perhaps I will stick with the regular kind.

  2. Adrian

    Mushrooms. I knee they are they are technically not vegetables, but you can substitute them for Brussels sprouts in recipes that call for the sprouts to be roasted whole. And they are much less bitter, obviously.

  3. Nick

    If you can get them:

    Small Tromboncino d’Albenga. They are the same species as a butternut, but eaten as a courgette, and are firmer and better flavoured. Or move the carrots to the centre, and put parsnips, celariac, scorzonera or salsify on the outside. If you don’t like brussels sprouts, you probably don’t like turnip in lumps, either.

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