I cut in half and roast as well.
Also just freeze whole for later roasting or to toss on pizza or egg tarts, quiche.
They freeze great whole in zip-locks. Last through the holidays. They stay loose and you can just grab a few. Or roast whole, still frozen on a sheet pan in the oven, low-ish heat. 275-300 for an hour or two. With some garlic cloves, shallots, red pepper, etc, and toss with pasta.
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