So here we are again. Another less than elaborate meal, or should I say “side dish”, because really, this would not be a very filling meal. I am in that lazy, tired, sleep 10 hours a day, go to bed at 8pm every night stage of being “in the family way” as my dear husband puts it. As I said before, the less time spent making meals, means I have more time for what I really need to do, like spending valuable play time with the first babe, or surfing the ‘net for the best deals on a new stroller….oops, did I say that? What I meant was, surfing the internet for valuable information on…….ah, forget it.
I am getting ready to bake my Christmas goodies, and by getting ready I mean buying the boxes and the first three ingredients. Making up the recipes and actually baking them? Well, I haven’t gotten that far yet. I have some really good ideas people, but less than stellar energy levels needed to execute such feats of kitchen fortitude. Fear not though, I can feel some inspiration as I’m typing. Shortbread is pretty easy, I think I’ll tackle that one first!
On a completely different note, I am about to go deep into some self promotion here. Just a warning. One of my favourite “Food Porn” sites, Refrigerator Soup, loves me so much, they have me featured on their “20 Questions with Your Favorite Food Bloggers” section of their website. So if you don’t know enough about me already, please feel free to learn even more amazing facts on their feature page.
Roasted Winter Vegetables
1 small onion
1 large parsnip, peeled
3 small purple top turnips, peeled
1 small broccoli crown
1/2 head cauliflower
1 Tbsp fresh herbs, minced (I used oregano and thyme, because that is what is still alive outside)
1/4 cup butter
1 clove garlic, minced
salt & pepper
1. In a small saucepan, melt butter and add herbs and garlic. Simmer until all is melted and fragrant. Set aside.
2. Cube veggies into chunks about 3/4″ x 3/4″. Toss in large bowl with melted butter/herb mix, coating as evenly as possible, season with salt and pepper.
3. Fill a shallow glass baking dish (9 x 13 works good here) evenly and roast at 375°F for 1 hour and 15 minutes. Toss every 20 minutes or so, to evenly roast.
4. Serve along side delicious winter meals, such as roasted fish, slow cooked pork roasts, game meats, etc.
We DO love you…in fact, it’s sorta bordering on stalker obsessive and you might be growing tired of us fawning all over you by now!! In our defense, your site rocks, you seem like a genuinely fabulous human being and your recipes are delicious yet healthy! What’s not to love?
Cheers!
.-= refrigerator soup´s last blog ..Stifado & Colcannon =-.
Awww, I love you too!
Wonderful mix of roasted vegetables here, the onions add so much flavor too!
Regards,
CCR =8~)
.-= Cajun Chef Ryan´s last blog ..Hearts Salad =-.
We love you! And this sounds wonderful – and totally worth the extra time to play with your child! And sleep. And relax. Oh, and internet shop. 🙂
Very nice. I love roasted veggies!
.-= Kristi Rimkus´s last blog ..Cheesy Crustless Ham, Mushroom and Spinach Quiche =-.
I love this – I’ll eat roasted veggies as my main course.
.-= Tasty Trix´s last blog ..Day 1: Medieval Miniature Fig Pies, or Tourteletes en Fryture =-.
I am a huge fan of roasted veggies lately… I just can’t get enough of them. These look wonderful! Love the 20 Questions feature on Refrigerator Soup, too!
.-= Jen @ My Kitchen Addiction´s last blog ..Sausage, Pepper, and Onion Stromboli =-.
mmmh. this looks wonderful and super healthy fo my lil babies. thanks!
Thanks very much for sharing this interesting post. I am just starting up my own blog and this has given me inspiration to what I can achieve.
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