The fact that I work all day tends to be my excuse for not pre-planning meals (when in reality, it should be the reason I do it). This generally leads to me cooking a dinner out of whatever is in the fridge, and some days that isn’t much – I can’t be the only one dreading going to the grocery store this week! I usually have a drawer full of produce that I buy at the beginning of the week, optimistically planning to use it in all of our meals. Generally that doesn’t happen so I’m left with a drawer full at the end of the week too.
One of my favorite things ever is roasted veggies. I like roasted cauliflower. I like roasted asparagus. I like roasted onions. I like roasted brussel sprouts. I like roasted potatoes. I like roasted broccoli… Okay, you get the idea right? I really like roasted veggies. What could be easier than cutting up some fresh veggies right out of the drawer and throwing them in a hot oven? Not much, that’s what. Roasted veggies are so flipping good but they’re also incredibly healthy. Considering that they develop their own rich flavors in the oven, it’s unnecessary to mask their depth of flavor with excessive sauces or butter. Major plus.
This week I had on hand: parsley, garlic, a spanish onion, tricolor fingerling potatoes, carrots, and frozen mixed veggies (corn, peas, and green beans). Harvest veggie roast? Sounds good to me! If you have a family, you’d want to double this but since it’s only Joe and I, I used:
- a small handful of parsley
- one clove of garlic (minced)
- 7 fingerling potatoes (quartered)
- 1/2 onion
- 2 carrots (1 chopped and 1 made into ribbons)
- a handful of frozen veggies
I threw those directly into a 9″ cake pan… Don’t ask me why but I love cooking in that when it’s food for just the two of us. I tossed in about 1.5T of olive oil and a pinch of garlic salt (Lowry’s is the BEST). Preheat the oven for 425 and bake for about 20 minutes, or until fork-tender.
This is what we ended up with… I just love the purple potatoes!
