Saturday, February 7, 2009

Roasted Veggies


I got this recipe and adapted it from "The Sonoma Cookbook," which is a companion piece to "The Sonoma Diet" that came out awhile ago.

This recipe is quite simple and fabulous - it also makes a goodish amount so you'll have leftovers.

I really like roasting vegetables because it seems to be a better method than boiling them and I never steam veggies properly. I can figure out an oven.

Roasted Vegetables
adapted from The Sonoma Cookbook

2 c. Brussels sprouts, halved
2 c. cauliflower florets
3 carrots, sliced thinly
2 T. olive oil
1 tsp herbs de Provence
**Recipe also calls for two lbs of green beans, but they weren't in season at the grocery store. Also calls for 1 red bell pepper. I was too cheap to buy one.

Preheat oven to 400 degrees.

Prepare the veggies - peel off any icky leaves from the sprouts and halve them. Also cut down the cauliflower florets so they will roast evenly. Slice carrots so they won't take forever to bake. Drizzle with olive oil and sprinkle with herbs. Take a wooden spoon and stir veggies so they are coated evenly with oil and herbs. Place in oven and roast for 40-45 minutes, or until vegetables are tender.

This is fabulous with wild rice and as a side dish to fish or chicken.

1 comment:

Lindsey THompson said...

Try these babies with Tastefully SImple Seasoned Salt...or SPinach & Herb sprinkled....yuuummmmmmie!!!