Everything I hold in my hand lately I’ve gone “can I roast this?”
It is roasty time. It’s cold and gross and depressing and my oven is hot and magical and caramelizing.
This is a SMALL SAMPLE of some of the things I’ve been roasting lately.
Butternut squash. Cooking spray and 400 degrees for 40 minutes or so.
Atop some couscous, with almonds for protein and crunch.
Crazy tasty, stupid nutritious. I had it with something I LOVE and totally forget to buy:
Coffee yogurt?! Anybody?!
Brussels sprouts! With just olive oil, salt and pepper, at 425 for 40 minutes or so.
I put them atop some Tabachnik frozen split pea soup. I love their soups! They are all kosher, which means their ingredient lists are nice and short and natural. This one was low sodium (score), on sale (I bought it around Yom Kippur but who knows with Hannukah they may well be on sale again!), and sooooooooo quick to heat. And delish with the brussels!
The whole lunch spread:
That’s THE LAST of my free Nature’s Pride toast (I’ve been keeping it in the freezer, obvi) with cranapple butter, and apple slices with PB and more cranapple butter.
Some might say APPLES with cranAPPLE butter may be redundant. Some are wrong. It’s awesome. (Right Eireni? How are you feeling, girl?!)
Roasty #3, eaten just now:
1/2 T olive oil+ 1/2 c brussels sprouts+ 1 chopped carrot. Seasoned with chili powder and garlic powder. 450 degrees for 25 minutes or so, tossed occasionally.
Atop more whole wheat couscous that I made with some diced tomatoes.
With a lackluster orange. I miss my farmer’s market :(