One of our favorite dishes is what #4 Daughter, the amazing Sara Marian, calls Roasty Vegetables. It consists of … well … roasted vegetables.
Here is the selection we had the other night:
I used carrots, celery, red onions, green pepper (I found it!), potato, sweet potato, yellow squash, and butternut squash. Oh, and garlic. Toss all veg in olive oil (or oil of your choice) and sprinkle with whatever seasoning you like (I used Lawry’s Seasoned Salt and Penzeys’ Herbs de Provence). I wrapped it in foil in a single layer on a baking sheet and baked it for 450F for about an hour.
And it looked like this when done:
Peeking out from the background, you see portabella mushrooms and leftover rice fried in sesame oil.
All very yummy!
I’m posting at Fatal Foodies this week about bauernfruhstuck. Yes, you eat it! We did, anyway.
A WRITING PROMPT FROM ME TO YOU: Bring something from the background into the foreground.