Crab Cakes

with brown rice and roasted vegetables. I've said it here before, and I'll say it again: roasted vegetables are the way to live. I threw together some carrots, radishes, and shiitake mushrooms, doused them in olive oil, and popped them into a 400 degree oven for an hour. They came out transformed into an oily, crunchy, intensely sweet and nutty concoction dying to be salted and eaten ravenously. I obliged. A word on the radishes: normally I just throw them away, so objectionable do I find them. As my daughter says, "radishes are good for turtles." But last night I decided to gamble on my theory that there's no such thing as a bad roasted vegetable, and what do you know—delish.