Saturday, March 20, 2010

Time for Some Veggies

After my ode to peanut butter and chocolate the past few days, I feel the need to impart some healthier recipes. Call it guilt. Call it the fact that I'm reasonably sure after the past few days that I am at least 1/8th Reese's Peanut Butter Cup now. I'm going back to Crossfit tomorrow consumed with guilt and ready to take my 800m unlimited runs as punishment. These roasted veggies are a real time saver for my household during the week - it makes a pretty decent amount and the leftovers reheat really well. Delicious with a rotisserie chicken from the store when you're not in the mood to cook the next day. :)

Roasted Vegetables*

  • 2 red bell peppers

  • 1 green bell pepper

  • 1 sweet yellow onion

  • 1 bunch asparagus

  • 7-8 red potatoes

  • 1 head broccoli

  • 1 tablespoon salt

  • 1.5 teaspoons pepper

  • Extra virgin olive oil (enough to drizzle, not drown)

Preheat oven to 400 degrees. Chop all the vegetables into 1-1.5" pieces. In a large shallow baking dish or on a large cookie sheet (must have sides to it!), place all the chopped vegetables in a single layer. Sprinkle liberally with the salt and pepper (they take more than you think they need, trust me!) and drizzle with olive oil. At this point you get dirty - toss the vegetables together with your hands to coat. Rearrange back into a single layer and pop the tray in the oven. Every 15 minutes, take a spatula and "shake up" the vegetables, so they do not stick to the tray or burn! Anywhere from 45 minutes - 1 hour depending on how you like your veggies and they're done! How easy was that?

*The secret to this recipe is - there is no secret. Whatever veggies you have will work here - squash, broccoli, carrots/baby carrots - whatever. This is the easiest side dish AND it's delish!

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