Sunday, February 17, 2013

Ode to Roasted Veggies & much much MORE.

Ode to Roasted Vegetables
My love for you runs deep,
I dream about you in my sleep.
Your crispy outside and your tender insides brings joy to my palate.
I've known you for so long, you've never cause me harm.
You're easy and you're sweet, your taste cannot be beat.

 Roasted Vegetables.

      I love vegetables. I like them raw and I like them cooked, but I crave them roasted. The winter is a great time to enjoy vegetables this way. Root vegetables are abundant at this time of year and they caramelize in the oven perfectly. Golden brown and slightly crispy is how I like my veggies. I’d say roasted vegetables are my specialty, but that's up to you to decide.

Preheat the oven to 400 degrees
4 cups of any of the following: Brussel sprouts, parsnips, sweet potatoes, butternut squash, delicata squash, turnips, or any vegetable of your liking. I prefer root vegetables for the winter
1-2 Tablespoons extra virgin olive oil or organic coconut oil
1 Tablespoon chopped herbs (I like sage, rosemary, or thyme)
2 teaspoons chopped garlic (if you feel like it)
¼-1/2 teaspoon salt
pepper to taste

      Chop desired vegetables into similar thickness (about ½ inch, I quarter my Brussel sprouts) and place into a mixing bowl. Chop herbs and garlic and combine with the vegetables. Add the remaining ingredients and make sure the vegetables are evenly coated with the oil. Spread out the vegetables onto a baking sheet lined with parchment paper. Place in the preheated over for 30-35 minutes or until golden brown and crispy.

It started with a kiss...


And ended up like this....



If you didn't notice, this is a compilation of the photos of roasted veggies I've taken, some have herbs and spices, some have garlic, and some are just plain with salt and pepper. You can create whatever flavor you're craving, whether it's savory, spicy, or sweet!

                   Steaming and sautéing, there's just no going back.

Roasting is here to stay. At least until spring.

The beauty of it all can take a person who despises vegetables (brussel sprouts for example) and present them with a dish that will not disappoint a hesitant veggie eater. My boyfriend told me yesterday he once ate brussel sprouts and threw up he hated them so much, but then he tasted my roasted delights and has since found a new found passion for eating my plate.                                   

 But don't worry my green juice, you are going nowhere.

       After last weeks shenanigans it was time to get back to business with my diet. I like to eat healthy most of the time, but I felt like I was craving things I didn't really want to be eating. When you enjoy a few cocktails you have to remember the next day isn't a free for all, AND SOMETIMES I FORGET.
So back to basics. I've been enjoying a nice green juice in the AM along with my additional veggie intake throughout the day and I'm feeling pretty, prettyyyyyy; good.

Look what I got in my new farm share. Jealous?

This was the first time I ordered from the co-op and it definitely won't be my last. If you're in the Orlando area: check out Homegrown Co-Op

Oh and ValenTIMES Day was fun too! Look the beautiful card my boyfriend made me:)

Ospray, Big Ole love bird.

I made my boyfriend a breakfast sandwich and gave him some local hot sauces I found at the co-op.

We went to Universal Studios for the day and made our way to Hogwarts.

And no Valentines Day is complete without a few selflies;)

Hope everyone had a lovely V Day and kept warm this weekend. Are you a veggie queen like me? What's your favorite kind of juice? Leave a comment, I dare you. 


  1. Yummy! The roasted veggies look off to find some brussel sprouts close to midnight!

  2. Brando, I love your enthusiasm for cruciferous vegetables. xoxo!


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