Roasted Vegetables, Thai Style via Mark Bittman

For the last week or so, Negin and I have been feasting on potatoes, green beans, carrots and more – all roasted and mixed with a peanut butter / curry sauce thanks to the combined forces of Mark Bittman and the Asian market across the street. Curious? Check out Roasted Vegetables, Thai Style at Bitten, Mark Bittman’s New York Times food blog. And hey, “don’t take my word for it.”