roasted {everything}

Wednesday, April 11, 2012


DSC_0014.jpgMy current obsession is roasted everything. I have been roasting brussel sprouts, zucchini, sweat potatoes, butternut squash, cabbage, eggplant, carrots, parsnips, asparagus {you get the picture}. There are two notable things about this excessive roasting; one- how to do it, two - what to put with it.
one. I have been roasting everything the exact same way and each thing that comes out of the oven is so yummy. I practically burn my mouth every time. Here is how I prep each vegetable. Brussel sprouts, zucchini, carrots and parsnips, are all cut down the middle. I even like to leave a little bit of the stem {just because it looks pretty}. Sweat Potatoes, Butternut squash, cabbage {this is shockingly good} and eggplant; for these veggies I cut them like thick steaks or thick pieces of bread {cabbage I cut about 1 inch think, all the others about 1/2 inch}. Then in a little ramekin I add 2 cloves of minced garlic, half a lemon, 2 tbs olive oil and a pinch of sea salt. Then with one of these brushes paint the mixture all over the veggies {top to bottom}. Roast at 400 until the vegetables are cooked through and has a little bit of a dark edge {it depends on the veggie but anywhere between 10-20 minutes}.
two. Once my veggies are roasted I have been putting them with lentils, quinoa, and arugula or lettuce {I especially love the Herb Lettuce Mix at Trader Joe's}. Next add whatever else you like on your salads tomatoes, avocado, English peas, hearts of palm, parsley and then drizzle with a simple balsamic and olive oil {or if you're like me olive oil and Bragg}.


  1. YUM!! I want smell-a-vision ;) Cant wait for all the spring/summer veggies!!

  2. thought of you this evening while i roasted asparagus, beets and chard and then tossed in a bowl of rancho gordo pintos. bragg's is the ultimate secret to delicious roasting, soups and beans!

    miss you.


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