Friday, February 18, 2011

Roasted Vegetables

This winter I discovered toasted brussels sprouts at The Waldorf Early Childhood Educators of North America Annual Conference. They were sweet and delicious. I've been combining them with cauliflower and baby bok choy as well as carrots and onions. The house is filled with sweet warmth while they roast.

Gather enough vegetables for the number of people you are feeding. Wash them.


Brussel Sprouts, cut in half
Cauliflower, cut in bite sizes
Baby Bok Choy, cut in bite sizes
Potato, cut in bite size chunks
Carrots, cut in bite sizes
Onion, chopped small, to taste
Garlic, minced, to taste

Place all vegetables in a large bowl when cut, drizzle olive oil over all, gently toss, spread flat on roasting pan and roast in 250 degree oven until slightly brown, crisp and cooked through, a good hour or so. Salt and papper to taste.


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