Dinner last night was very pretty. Witness:
I decided to roast some vegetables in the oven. What you see is a mix of:
- Brussels sprouts
- Torpedo onion
- Carrots
- Red and gold beets
- Sweet potatoes (white and orange-ish)
Roasting vegetables is so easy and really quick! All you need to know about how to roast vegetables is:
- Cut them into roughly even pieces for even cooking. Sturdier things (like beets) can be a little smaller so they’ll cook more quickly.
- Coat liberally with olive oil. According to Alton Brown, this keeps moisture in the veggies and helps them not burn.
- Season as desired (salt, pepper, whatever) and toss in the oven for about 40 minutes at 400 degrees Fahrenheit. Veggies are done when easily pierced with a fork.
In addition to being pretty and rainbow-colored, oven roasted vegetables are also delicious. As the boy said last night, “How are mine already gone? I tried to eat them slowly!”
We also had artichokes with dinner. I love artichokes and should have been eating more while they’re in season! Each of them was a buck a piece at the farmers’ market. Soooooo good.
How to cook/make artichokes:
- Trip 1/2″ off top and pointy things with scissors
- Trim stem
- Toss in a pot of boiling water for 30-40 minutes. Done when bottom is easily pierced with fork.
These are good with melted margarine/butter, but also with some soy sauce and/or lemon juice. I think artichokes might be my favorite food.
Go forth and eat vegetables!
