Both hubby and my favorite part of the meal last night was the Roasted Vegetable Medley that I made to go with our grilled chicken. I stopped at Sprouts Farmers Market on my way home last night and picked up a bag of fresh brussels sprouts (I only used 1 pound of the 3 pounds that I bought), a small bunch of organic rainbow carrots (5 to 6 slim carrots that were white, yellow, purple and orange), and a small head of fresh cauliflower. I halved the sprouts, sliced the carrots diagonally on the thin side and cut the head of cauliflower up into florets. I placed everything in a big bowl and coated them with olive oil and generously seasoned them with sea salt and black pepper...that's it. I roasted them for about 30 minutes and they were absolutely awesome...not just good but amazing. We both agreed we could literally have made a meal on just the veggies. I made a big huge pan of veggies so we enjoyed them again this evening. I still have just enough food left for one more meal. I own probably 4 or 5 different roasting pans and I purposely chose my Circulon roasting pan because it has a textured and ribbed bottom that I believe help the veggies brown even better, but any roasting pan will do. I just think that veggies taste so much better when cooked with little or no water (roasted, sautéed or steamed). I snapped a few photos below and included the easy peasy recipe for my Roasted Vegetable Medley. You can swap out and use whatever veggies you like. Enjoy!
Roasted Vegetable Medley
1 pound of fresh brussels sprouts, trimmed and halved
3 to 4 small to medium carrots
1 small head of cauliflower, trimmed, cored and broken into florets
1/4 cup olive oil
Sea salt and black pepper, to taste
Preheat oven to 425 degrees F. In a large bowl or pot, add vegetables, olive oil, salt and pepper. Toss to coat evenly. Spread in a single layer in a large nonstick roasting pan. Place in oven to roast for 15 minutes. Reduce oven temperature to 400 degrees, stir vegetables and continue roasting at 400 degrees F for another 15 to 20 minutes, or until they have begun to brown and caramelize.
What a beautiful meal!
Can't wait to cook it.
AND you've out-done yourself with the absolutely stunning photos!
Thanks. Hope you enjoy it!
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