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Saturday, April 20, 2013

Roasted Vegetables Amid the Revolt

My kids and husband have revolted against my vegan efforts. So for dinner tonight they had fried chicken, Hawaiian sweet rolls, macaroni salad, and coleslaw. I decided to roast some vegetables. Here's what I had:

Roasted Vegetables

Red potatoes, quartered
Baby carrots
Brussels sprouts, trimmed
Cauliflower, cut into florets
Olive oil

Preheat oven to 425 F.

Coat the potatoes and carrots with olive oil, salt and pepper. Spread out on a large cookie sheet and put in oven. After 15 minutes, coat the Brussels sprouts and cauliflower with oil, salt and pepper. Stir the potatoes and carrots and add the Brussels sprouts and cauliflower. Put in oven. After 15 minutes, coat the asparagus with oil, salt and pepper. Stir the potatoes, carrots, Brussels sprouts and cauliflower. Add the asparagus and put in the over for an additional 15 minutes.

My Notes: I love roasted vegetables, but this is my first time doing it with Brussels sprouts and cauliflower. The cauliflower was delicious and the Brussels sprouts tasted like...well... Brussels sprouts. Some people add thyme or Parmesan cheese, but I usually just do salt and pepper. Yummy!

1 comment:

lisa moore said...

We LOVE roasted veggies. We do potatoes, sweet potatoes, carrots, mushrooms, garlic cloves, onion, and green pepper. we drizzle olive oil on them and italian seasoning. YUM!