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Roasted Spring Vegetables

Posted Mar 19 2012 11:16am
Hubs and I had all intentions to lay low and stay home this weekend but it didn't turn out that way. Saturday after our delicious breakfast we ended up heading out to pick up a car from the in laws because one of ours is well not doing so well. After, we visited with Nana and picked up the car we headed out to run errands. It was well after 5pm before we got home.

Yesterday, was much better we didn't even leave the house. I'm sick of all this rain and welcome the sunshine (please come out to play).

Started Sunday morning off with Cream of the West cereal similar to Cream of Wheat without the fortified ingredients. This is whole ground wheat. YUM! I'm not sure why I have such a difficult time finding this simple cereal but all I find is the fortified stuff. I could buy the wheat and grind it myself but after visiting Montana for a week I came home with three boxes to hold me over from this little project.
My little guy loves this stuff.
After breakfast we played with our little guy and then he was ready for a nap. When he went down I finally got up and moving for the day. A couple of hours later we made lunch on homemade bread! Served with fresh fruit and homemade wheat thin crackers. Recipes are coming I promise. And, for dinner we had Roasted Spring Vegetables with brown rice and more fresh fruit. Hubs even helped me in the kitchen and kiddo was busy playing with his toys. After 25 minutes of roasting, the vegetables were ready and we were ready to eat. This was such a simple and delicious side for any meal. I had to post the recipe I found from Cooking Light.
Roasted Spring Vegetables

by Katherine Cobbs, Cooking Light

Prep Time: 10 minutes

Cook Time: 25 minutes

Keywords: quick bake side vegetarian vegan healthy vegetables

Ingredients (7 servings)


Preheat oven to 500°.

Combine vinegar and shallots in a small bowl; set aside.

Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.

Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally.

Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.

Return pan to oven; bake 5 minutes. Stir in parsley and chives.

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