I find that I end up defaulting a little too often to steamed broccoli or raw carrots at dinner time, making the vegetable part of the meal a kind of dutiful afterthought. This weekend I decided to plan ahead a bit and roast some sweet potatoes and zucchini, both sliced a quarter-inch or so, tossed in olive oil, salt and pepper. My kids ended up eating about half a cookie sheet’s worth of sweet potatoes right out of the oven. Delicious.

You can toss the vegetables in oil, salt, and pepper a bowl, to ensure even coating, or you can just drizzle oil directly on to vegetables once they are on the cookie sheet.


You Might Also Like

Easy Chilaquiles
Trader Joe's Staple: Corn Salsa
A Healthy Post-Pie Pumpkin Plan

Comments (0)


Leave a Reply

Yor email address will not be published.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.