I have found a new easy and delicious way to get fresh veggies on our plates and in our tummies. I don't know I didn't do much with roasting before this year, but I'm in love with how simple it is and how much fun it can be to come up with different varieties. Addy and Josh enjoy them too.
Something I'm trying to be better about this year is eating seasonally, buying produce that is in season. Sure, I still like to store up for the coming seasons by freezing (such as berries), but I am really enjoying shopping Farmer's Markets and enjoying the here and now.
We recently took a trip to the Farmer's Market and the grocery store and I picked us up:
Butternut Squash
Sweet Potatoes
Russet Potatoes
Onions
Pomegranates
Pecans
I cut the squash and potatoes in cubes, sliced the onions, took out the pomegranate seeds and tossed in the pecans.
Simple.
I made two different versions of roasted veggies this week for two different meals.
The first one was:
Butternut Squash
Sweet Potatoes
Russet Potatoes
Salt and Pepper
Drizzle Olive Oil
Dill
Thyme
Garlic
The second variety was:
Sweet Potatoes
Butternut Squash (I cut it in half and got two meals out of it)
Russet Potatoes
Onions
Pomegranate Seeds
Pecans
Drizzle Olive Oil
Salt and Pepper
Sage
Garlic
Thyme
Dill
The first was good, the second was even better! I could have had just this for my dinner, but I paired it with some delicious Roasted Lemon Garlic Chicken (that was marinating all day) and some rice.
Yum.
I love roasted veggies sooo much. There are so many possibilities.
I have been roasting most of them at 450 degrees for about 30-40 minutes, stirring once.
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