Honey-Curry Roasted Root Vegetables

Our yummy dinner – yellow beets, sweet potatoes, turnip, and possibly rutabaga (the Earth Fare checkout clerk and I had a dispute over this — looked like a turnip to me) tossed with toasted sesame oil, salt, pepper, curry, and honey and then roasted in the toaster oven until they caramelized a bit.

I absolutely hated all of these vegetables as a child, except beets — and Joy hated those. Recently we’ve been revisiting our childhood food enemies and found them a lot more agreeable. We’ve also been eating a lot of various kinds of squash and enjoyed them.

I still can’t stand onions, peas, and carrots, though. That hasn’t changed. I’ve tried hard to get past this but I don’t think it counts if you swallow the peas whole like vitamins.