....And one more time. I haven't had the best luck on the
computer front lately. Between my computer's meltdown with the
installation of Lightroom, and Blogger deleting multiple posts, I was
pretty much ready to throw this thing out. I think my computer may have
just needed a break - don't we all from time to time. Now on to more
important things, like food...
Don't
be dismayed by the brussels sprouts in this roasted vegetable medley.
While I'll admit I've only ever tried brussels sprouts roasted, I find
them absolutely delicious. If you just aren't sure about them, this is
the way to try them (or really almost any vegetable). A cousin to the
common cabbage, brussels sprouts are excellent sources of vitamin C and
vitamin K. Combining them with potatoes, carrots and onions, as well as a
few herbs, creates a well balanced and flavorful meal.
I
had initially intended on this recipe being a little more dependent on
winter vegetables, but local availability of parsnips, and a sub-par job
of grocery shopping put a halt to that idea. I grabbed a few new
potatoes I had on hand and threw in a few aromatics, and viola, an easy and delicious dinner (or side dish, if you prefer).
Roasted Vegetables
Prep Time 5 minutes
Cook time 30-40 minutes
Ingredients:
2 cups chopped red potatoes
2 cups chopped brussels sprouts
1 cup chopped carrots
1/2 cup chopped yellow onion
2 cloves minced garlic
3 tablespoons extra virgin olive oil
1 teaspoon oregano
1/2 teaspoon thyme, fresh or dried
1/2 teaspoon chives, fresh or dried
salt and pepper to taste
Directions:
- Preheat oven to 375°F
- Combine chopped vegetables in a large bowl, add olive oil, herbs and seasonings and toss
- Spread evenly in a large (9 x 13) casserole dish
- Bake 30-40 minutes, until potatoes are tender and brussels sprouts start to develop a golden color
