May 08, 2011

Roasted Broccoli, Carrots and Potatoes

The weather today was gorgeous!  Chris setup our gazebo on the patio, and brought up all of outdoor furniture from the basement.  I took care of getting our summer dishes out, and now we're ready to dine outdoors through September :)

I was planning to make a summery salad for dinner this evening, but didn't realize that wheat berries need to soak overnight, so that's on the menu for tomorrow.  Instead I roasted broccoli, carrots and potatoes.


Roasted Broccoli
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients (serves 2)
  • 1 large bunch of broccoli
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground pepper
  • 2 garlic cloves, minced
  • 1/4 cup freshly grated parmesan cheese (optional)
Instructions
  • Preheat oven to 425 degrees.
  • Cut broccoli into florets, do not wash the broccoli.
  • In a large ziplock bag, add the broccoli, olive oil, garlic, salt, and pepper, then shake well to coat the broccoli.
  • Line a 9x13 pan with heavy-duty foil and spray with cooking spray, then arrange the broccoli in a single layer on the pan.
  • Roast in the oven for 15-20 minutes until crisp-tender.
  • Sprinkle with freshly grated Parmesan cheese when served, if desired.
Adapted from: Amateur Gourmet
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All of the veggies were delicious!  I tried Penzey's Chicago Steak Seasoning on the carrots and potatoes which was really good.  We often make foil packets of veggies when we're camping, so I like the idea of being able to bring just one seasoning blend along with us.



Roasted Red Potatoes & Carrots
Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients (serves 2)
  • 4 carrots, cut into chunks
  • 3 red potatoes, cut into chunks
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp fresh ginger, minced
  • 3 cloves garlic, minced
Instructions
  • Preheat oven to 400 degrees. Line a 9x13 pan with heavy-duty foil and spray with cooking spray.
  • Scrub potatoes and peel carrots, then chop into roasting-size pieces.
  • Place potatoes and carrots in a large ziplock bag and add the remaining ingredients. Shake well.
  • Arrange vegetables in a single layer in the roasting pan.
  • Bake for 35 minutes in pre-heated oven.
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