Friday, February 1, 2013

The Case of Roasted Winter Vegetables and Wishing You a Happy Valentine's Day!

Here's my winter challenge. The sun sets so early that when I make dinner it's already too dark to take photos in natural light, and the fact is I've been avoiding flash food photography. So this afternoon, I prepped enough vegetables for my sweetheart and me, took photos (including this one), then stored everything in the refrigerator until closer to suppertime.

Now to dream up a menu that includes something as simple to prepare and as appetising as Roasted Winter Vegetables for February 14th. Must serve chocolate for dessert!

Roasted Winter Vegetables
 
24 Brussels sprouts, trimmed and halved
4 carrots, sliced on a diagonal
14 baby red potatoes, halved
1 medium red onion, cut in wedges
vegetable seasoning
4 tbsps olive oil
4 tbsps lemon juice

Preheat oven to 400ºF.
 
Place the Brussels sprouts, carrots, baby red potatoes and onion on a 9” X 13” pan. Drizzle with the olive oil, and generously sprinkle with vegetable seasoning. Toss to coat the vegetables.
 
Roast for 40 min.
 
Remove from oven and toss with the lemon juice.
 
Serves 4.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

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