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Roasted Vegetables

Learn how to coax caramelization and crispness from modest winter vegetables, making them a delectable addition to any meal. Bre Snodgrass creates roasted root hummus with charred broccoli florets and carrots; spiced yam and cauliflower tacos with lime crema; creamy polenta with crispy Brussels sprouts and delicata squash; and seared radicchio and cabbage salad with beets, balsamic, and pistachios. Bre is a graduate of Seattle Culinary Academy.

Code:20W8465041YA
Dates:February 20, 2020 Check for other dates
Meets:Th : 6:30 PM - 9:00 PM
Hours:2.50
Location:Downtown Co-op Connections Building
Instructor:Bre Snodgrass
Fee:$39 FeeBreakdown

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.




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