We have been so spoiled this year with a warm(ish) and dry(ish) winter here in Portland. While it’s still been a little chilly, it’s been hard for me to not just kick start into spring already! Yet it is only mid-February and there is still plenty of winter dishes and fresh produce to enjoy before we move on to the next season. So I took some beautiful delicata squash and brussels sprouts and made these Gochujang Roasted Winter Vegetables this last weekend. And holy cow, let me tell you, they are some of the most addicting vegetables I have ever made!
