Ever since Thanksgiving, I’ve been on an Oven Roasted Veggies kick.
I think that the above melange is pretty much the best meal I’ve had in a long time.
David went to the grocery store without me a few days ago, which can be (even by his own admission) a bit haphazard. We have a joke that he’ll basically come back with a pound of butter, baby carrots, and Diet Coke. Never actually a full meal’s worth of food. And rarely something of nutritional value. And I love him.
This time, he came back with two bags of colorful new potatoes. Which went right into dinner, which also included my usual mix of carrots, Brussels sprouts, and broccoli. Absolutely perfect!
- 1 lb Brussels Sprouts
- 1/2 lb broccoli
- 1/4 lb carrots
- 1 lb baby potatoes
- Olive Oil
- Sea or kosher salt
- Garlic powder
- Preheat your oven to the hot, hot heat of 450*. The hotter the better. Also, at this point, figure out where the heat source in your oven is– does it come from a coil at the top or at the bottom? We have a gas oven, and the heat comes from the bottom, so I maneuver the rack at the bottom as low as it will go.
- On a baking sheet with steep sides, mix up your veggies. Drizzle with a healthy glurg of olive oil, and mix up again. The amount of oil really depends on how much you like olive oil. We don’t eat a lot of fat in our house (vegetarian, mostly) so I glurg it on. I’ve noticed that my uptick in olive oil and avocados has helped my dry skin. Go figure.
- Sprinkle with salt and garlic powder to taste. I use a LOT of garlic.
- Roast for a half hour, then stir the veggies. Roast for an additional 15-20 minutes or until hot and crispy.