Gentle readers, having just returned from a week in Las Vegas, The Practical Cook is very ready to consume some simple roasted veggies. Though I’ve hear there is great food to be found in Vegas, I am never given the opportunity to actually eat any of it, as I am there for work. So frequently it’s a standing dinner consisting of hastily gathered apps or something like this:
This was lunch AND breakfast.
For which I’m grateful, calorically speaking, but I have eaten this before. It’s not breaking new ground for me. But I digress, let’s talk about the candy of the vegetable world, shall we?
The first meal I was able to sit and eat, possible the greatest club sandwich ever. And yes, there is bacon.
Roasted Spring Vegetable Recipe
mixture of any of the following: carrots, spring onions, baby turnips, potatoes, parsnips
healthy dollop of olive oil
generous sprinkling of salt
Toss the bite-sized veggies with olive oil, and then salt. Don’t hold back on either.
1. Preheat the oven to between 375 and 400 degrees, depending on how much time you have.
2. Prep the veggies: clean, peel, cut into bite-sized pieces, etc.
3. Place the dollop of oil (healthy!) into a glass baking dish. Toss in the veggies, stir to coat.
4. Sprinkle with salt (generously!). Salt makes the dish.
5. Roast, stirring occasionally, until veggies reach a state of desired awesome. More roasting equals more sweetness, do not be afraid. Remove and serve with a starch and a main, or use as a burrito filling, etc. The onions are sweet and wonderful, so don’t skip this if you can.
Healthy, happy lunch. Salmon, couscous, and roasted spring veggies.
Bring on the vegetables of spring! What’s your fave spring vegetable to roast? Post a comment below!
Ideas, questions, wisecracks? Email them all to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)
On Sunday, it’s Weekly Menus, Memorial Day Edition!
