I know grocery shopping tops the list of drudgery and chores for many people, and I agree that it is often one more thing to do during an already stressed out and over-programmed week. But on the rare occasion when I have TIME -- that most precious commodity of parents everywhere -- to stroll the aisles thoughtfully in one market or another (see So Many Stores, So Little Time, here), I must admit that I really enjoy buying what's in season.
I do like to try new recipes, but for vegetables, the tastiest and easiest is always my "regular" roasting. It almost doesn't matter what vegetables I use, my failsafe method includes tossing the cut-up vegetables with garlic-infused olive oil and sea salt mixed with herbes de Provence. Bake at 350 degrees and that's it.
Easy has taken on even greater importance in my life, since we adopted a second dog -- very young puppy -- on Friday. Crazy, but fun! So, please forgive the brevity of this week's post!
The photo above is of sweet potatoes, onions, zucchini, summer squash, carrots and parsnips. I brought this to my cousin's house and it was a big hit with everyone. Remember, eat your veggies!
Never Fail Roast Vegetables
Variety of seasonal vegetables or one single vegetable, washed and cut into bite size pieces
garlic infused olive oil
sea salt mixed with herbes de Provence
1. Preheat oven to 350 degrees
2. Put cut up vegetables into a large roasting pan
3. Drizzle lightly with the olive oil and salt, toss to coat
4. Roast at 350 for an hour or until done, depending on type of vegetable.
Good luck ,Great post,y love you!Thanks for the info it had cleared out too many things in my mind. Your recommendations are really good.
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Posted by: Account Deleted | Tuesday, May 01, 2012 at 02:53 AM