December is the worst time of the year for food. All I want to do is eat eat eat eat. And not fruits and vegetables either, but chocolate-covered chocolate-chip-cookie-dough truffles. Budnt cake. Belgian waffles. Gingerbread. Apple pie. Sugar cookies. Toasted marshmallows. Candy canes…
It’s a good thing Maggie nurses so much, because I think I’m burning at least 600-700 extra calories a day. Which is probably just one truffle.
So last night I made roasted vegetables for dinner. A big platter of roasted asparagus, corn, and carrots. Usually I add broccoli, but we were out. It tasted good and was actually satisfying. And oh so simple. Huzzah!
- Preheat oven to 400 degrees.
- Oil a couple baking sheets with olive oil.
- All vegetables roast for about 15 minutes, with a quick stir and shuffle of the pan in the middle.
- Frozen corn: In a bowl, drizzle frozen corn with a bit of olive oil and seasonings (I like mine with parsley, sage, rosemary & thyme…otherwise known as Simon & Garfunkel style). Spread corn on a baking sheet and bake with a quick stir in the middle.
- Carrots: Cut the carrots in about 1 1/2-inch chunks, then cut those in half length-wise. Place on pan, drizzle with olive oil and roast!
- Asparagus: Snap off the woody stems, line on the baking sheet, drizzle with olive oil, and season. I like lemon pepper and kosher salt. Roast!
- Broccoli: Coat broccoli thoroughly with olive oil and throw in some sliced garlic cloves. Season with salt. And roast!
I also made some angel hair pasta as a small side, but really, all I needed was the vegetables. They’re *that* good!
(I would say they’re kid-friendly, too, because Jasper LOVES asparagus, but I can’t get him to try the other vegetables. Sigh.)