Saturday, October 25

fall roasted vegetables

I grabbed a Cooking Light at the grocery store this week and was inspired to make some fallish looking vegetable dish. Sweet tay tay had already picked up a sweet potato (grocery store translation for the man looking at the signs: yam) and I had a zucchini and squash ready in the veggie drawer of the refrige in order to force myself to branch out on our vegetable sides. Salad can get old even with avocados and seasoning salt (which is another recipe that needs blog time at some point) when you're eating it four times a week. Buy something that will go bad to force yourself to find something to do with it, great strategy. Anyway, Cooking Light helped and inspired me. On the way home I grabbed some little fresh thyme and sage boxes from Randall's showy little organic veggie section -of which it is too proud. $1.99 for some fresh herbs was not a bad deal and I was able to use some for both the Pesto Stuffed Chicken and my Parmesan chicken I made last night for Lauren and Rich.

Here's what I came up with:
Fall Roasted Veggies
INGREDIENTS
one large yam, cut in 1 inch pieces (goal: bite sized)
one large russet potato, cut the same
1 cup baby carrots
1 zucchini, sliced width wise
1 yellow squash, sliced the same
2 T. chopped thyme
1 T. chopped sage
cracked pepper
1 T. kosher salt
olive oil
DIRECTIONS:
Place an oven rack on the top and the other in the middle. Cover a cookie sheet in foil. Preheat oven to 450. To a large bowl add the potatoes and carrots. Pour about 4 T. olive oil over them and add half the thyme and sage along with half the salt and around 1 T. cracked pepper. Mix. To a smaller bowl add the squash and zucchini and mix with olive oil and the remaining spices. Lay potato mixture out evenly on the pan and bake for 20 minutes. Pull it out and add the zucchini mix and cook for 20 min more. Take the pan out and set the oven to High Broil. Broil for 2-3 minutes. Allow to cool before removing or potatoes will stick to the foil.

I actually folded the foil up over the mix and allowed them to cool in a little foil pocket. I think the moisture helped the potatoes come off the foil and still keep their crispy skins that would've stayed on the foil had I removed them another way. I dumped the foil pocket into a serving dish when I was ready to serve them. Served with more cracked pepper on top and a few dashes of seasoning salt.
Forgive the blurry pic.

Taylor said, "Well done Babe. It's good because the vegetables don't taste like vegetables." Well, a win is a win.

3 comments:

  1. Actually, a win is a win is a win.

    ReplyDelete
  2. i'm happy youre reading this!

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  3. Erin, these veggies look GREAT! AND, they are SO healthy, especially with the olive oil.

    I'm printing this and some other recipes from this site to take to your Aunt Jo Helen tomorrow. She will be thrilled with your blogsite!

    ReplyDelete