Roasted Vegetables

Roasting vegetables brings out the natural sweetness.  The process creates a natural caramelization and works well with a variety of vegetables to use as a snack, on top of a salad, with eggs, etc.  I like to prepare 2 different pans – one with the faster cooking vegetables and another with root vegetables.   You can change up the flavoring by switching up the spices. Here is one idea.

Roasted Vegetables

Roasted Vegetables
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Ingredients
  1. Assortment of Vegetables (I like to use red potatoes with the skins on)
  2. Olive Oil (depends on amount of vegetables but start with 2-3 Tbsp)
  3. Salt & Pepper
  4. Oregano
  5. Cumin
  6. Tumeric
Instructions
  1. Heat oven to 400 degrees.
  2. Prepare baking sheet with parchment paper.
  3. Cut in appropriate sizes for even cooking.
  4. Mix olive oil and seasonings in large bowl.
  5. Add in cut vegetables.
  6. Using hands coat all vegetables with oil mixture.
  7. Spread on prepare pan.
  8. Cook for 20 minutes and turn vegetables. Cook for another 20 minutes.
  9. Vegetables should be browned but not charred.
Notes
  1. I have left the amount of spices off - start with small amounts and add more to taste.
  2. Quarter brussel sprouts, leave mushrooms bigger than carrots.
  3. I like to do two pans - one for faster cooking veggies and one that has root vegetables (potatoes with skin on, beets, onions, carrots.
Deliciously Inspired http://www.deliciouslyinspired.com/

 
Roasted Vegetables - Root
Here is a picture of the root vegetables – these may take a little longer to cook.

Roasted Vegetables - dual
Both pans ready to go into the oven.

My favorite product when making this dish – Precut Parchment Paper Sheets  They come in a package of 100 for around $16.00 and come in so handy when using baking pans and sheets.  They are also good for using on top of  your counter to prep food or cooking fish and veggies.

These vegetables also freeze well for future use.  I like to divide them up into smaller portions so I have available for lunches at work.

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Avocado Tomato Snack

This weekend my dad handed us a large bag of Early Girl homegrown tomatoes.  What a gift.  They are so sweet and pretty.  I was inspired to shoot some pictures and in the process make a little snack which was so good I wanted to share it with you.

Avocado Tomato Snack1

Avocado Tomato Snack
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Ingredients
  1. 1/2 Tortilla - I used a Spelt Tortilla (can be purchased at Whole Foods)
  2. 1/4 of small avocado
  3. 1 small tomato
  4. Cilantro
  5. Salt to taste
Instructions
  1. Use a dry skillet to warm the tortilla on both sides so it's a bit firmer. Set to cool while prepping other ingredients.
  2. Smash the avocado with a fork.
  3. Chop or thinly slice the avocado.
  4. Finely chop the cilantro.
  5. Assemble in this order: avocado, tomato, salt to taste and cilantro.
Notes
  1. Avocado is a healthy fat and so very good for our bodies.
Deliciously Inspired http://www.deliciouslyinspired.com/
Avocado Tomato Snack - tomatoes

Avocado Tomato Snack2

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