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Wednesday, March 16, 2011

Roasted Vegetables

I am amazed sometimes at what I discover. How have I missed out on roasted vegetables this long? Roasted carrots are almost my favorite thing ever! Last night, Husband and I were watching T.V. and didn't want to eat frozen foods, but at the same time we didn't want to be stuck in the kitchen with skillets and 10 minute times... because let's face it, sometimes being stuck in the kitchen while preparing a meal sucks. So thats when we decided to just throw some potatoes and carrots in the oven and let them cook for an hour, then we would work on meat.

This is something every college student (and newlywed!) should learn to do. It's not hard at all, just you have to think ahead.



Roasted Potatoes and Carrots
5 medium red potatoes
6 medium carrots 
Olive oil
2 tbsp dried oregano
1 tbsp dried parsley

1. Pre-heat oven to 375
2. Cut potatoes into 1 inch slices. 
3. Peel and cut carrots to 3-4 in pieces, remembering that thicker sections should be shorter than thinner for even cooking time. 
4. Toss all cut ingredients into a shallow roasting pan. Coat with olive oil and toss in the dried herbs. Make sure you toss everything so it's nice and coated before putting it in the over
5. Cook for about 1 hr - 1 hr 10 minutes. Around 35-40 minutes just make sure to take out the pan and shake up the potatoes and carrots so they don't stick.  


Now this isn't a hard dish at all. In fact you can add sweet onions as well (just quartering them) or even something fancy like fennel. It's a pretty standard roasting idea that gives you 10 minutes of prep and an hour to unwind before reheating left over meat or just sauteing some chicken, pork, beef, tofu, whatever your choice. The only thing I wouldn't deviate from is the dried herbs and olive oil.

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