How To Make Roasted Vegetables

Yesterday I was checking out Mr.H’s wheelbarrow of beets and suddenly remembered I had a ton of beets shoved in the back of the refrigerator just sitting there, waiting to be used.  This was good news considering the Handsome Husband had just called and wanted to know what I was serving for dinner.  When I asked him what HE WANTED for dinner he said “Nothing with nuts, and  I don’t want any pasta either.”  Apparently ever since I started couponing, he has had to suffer thru eating some sort of nut product in his lunch everyday (what a horrible life he leads) and has grown tired of nuts.  I have no idea what his problem with the pasta is all about.  But I’m sure I’ll hear about it sooner or later (I’ll keep you posted).

Back to the recipe. Roasted vegetables are the easiest side dish on the planet to make… I mean if the Pilgrims could make them… Then so can you. No bonnet required.

Just gather up a few root vegetables (add a squash if you have one) peel them, add a little  salt and pepper and toss with a few tablespoons of olive oil.

Then simply pour your vegetable mixture out on to a cookie sheet lined with a Silpat (for easy clean up) and bake at 350 degrees for about 45 minutes.

I like to serve roasted vegetables on a nice wide platter alongside a pork (or pot) roast, but I’m sure they would taste just as good over a bed of couscous or fresh spinach leaves too.

So what have you been eating lately?  Anything good… not nuts or pasta I hope. 😉


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  1. says

    Mavis you were brave to include beets, something that would maybe, um, bloody the lot. Looks like it turned out a gorgeous feast. If your HH didn’t rave, shame shame.

  2. Leanna says

    Roasted brocolli and cauliflower served with grilled tillapia or salmon are our favorites. This time of year that happens several times a week and so far no one has been complaining.

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