Roasted Vegetables

Dear Spring,

I love you.  I really really do.  I can’t get enough of being outside with you.  I enjoy sitting out, sipping water in The Piazza.  I like my friends who are coming out of hibernation.  But look…

You’re killing me.  The time I spend in the kitchen has fallen to very little.  Bread baking is practically non existant and I can’t convince myself I want pizza enough to even fire up the mixer.

We’re going to work on this.  You and I, Spring, because I think our relationship is worth it.  I just want to know that when I’m rifiling for leftovers to take to work, you’re really killing me.

Love, Christine

This is my total cop out roasted vegetables recipe, but really it’s delicious, try it.

One large head of broccoli
One large head of cauliflower
Fifteen (give or take) brussel sprouts
Two tablespoons of olive oil
Two table spoons of honey
Salt and Pepper to taste.

Preheat oven to 400 degrees.

Cut brussel sprouts in half.  Cut broccoli and cauliflower to roughly the same size as the brussel sprouts. 

Place in a pan that fits the vegetables (I used a 9×13).  Drizzle olive oil and honey all over the vegetables then stir to coat well.  Throw some salt and pepper on top.

Cook in oven for about 30-45 minutes (when all vegetables are tender.)  Eat.  Go outside and enjoy spring.

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This entry was posted on Monday, April 12th, 2010 at 11:54 AM and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.

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One Response to “Roasted Vegetables”

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  1. Wray Bowling says:
    April 20, 2010 at 7:38 AM

    When I was leaving Asheville to move back home, one of my friends who is really nice unexpectedly threw me a diner party. He’s Indian, and for part of that last year we missed seeing him because he’d gone to Mecca. The food prepared itself was fantastic. He made chic peas in a pot, tzatziki sauce which looked like just the whole cup of yogurt with cucumber slices in it, and cauliflower. This reminds me of that cauliflower side he made which I replicated a few times after on days that I wanted to cook, but had little drive to do so. The difference however is that there was no broccoli (though now I think I might change that) and instead of salt & pepper there was cumin — SO MUCH CUMIN. Every time I’ve made this I think I’m still not amping up the cumin enough, it’s like… half a bottle’s worth. So really I need to go to an indian food mart and buy it in bulk. Anyway, it’s divine. Do it.

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