Why so many entries on roasted vegetables, you ask? Can't think of a great answer other than it's the middle of winter, below zero with the wind chill today, which to me seems like a great time to be inside experimenting with food. Just happens to be roasted veggies as of late (my hips are glad it's not cheesecakes! (-:) So, the reason I'm posting this one is because I discovered another new flavor that I LOVE. This time I added brussel sprouts (mine were large and I cut them in half) and asparagus to the mix and seasoned with chopped fresh rosemary and sea salt! Wow, delicious! If you think you don't like brussel sprouts, I challenge you to try this roasting method, it really mellows the flavor.
This is how I made it tonight:
preheat to 425
drizzle w/ extra virgin olive oil
sprinkle w/ sea salt and fresh rosemary
roast for about 45 min. stirring once in the middle
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