I wonder if I did something wrong as the skins most decidedly did not slip off. Did I roast too long or not long enough? Interesting that you don't peel them, dcarch. It didn't occur to me not to but heck, I eat the peel on most other veggies so why bother? If I hadn't had to peel them, the effort involved woulds down about 90%.
Honestly, I didn't even compare the prices of fresh vs canned. (And by canned I mean the kind that come in a tin can not something I've actually created or processed my own self... I'm not that talented!) I will do so though and if the price warrants it, maybe I'll roast some again to see if they either peel more easily or are ok unpeeled.
Didn't think about adding them to salads raw either. So I might try that. I did save the green tops for salads, they're good.
Once I figured out what was causing the pink, I was ok. But it did mystify me a bit at first! So yeah, now that I expect it, I won't be astonished again.
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