Whenever I roast vegetables, I can't figure out why I don't do it more often. Roasting is easy, relatively fast, requires little attention, and makes everything taste a million times better than almost any other method! Here's a simple mix that I love. (I roasted the tomatoes in a separate pan, since I knew the potato mix would take longer to cook through.)
Roasted Brussels Sprouts with Onions and Potatoes
Heat oven to 400 degrees.
Ingredients:
1/2 lb mixed fingerling potatoes (or any potatoes cut into bite-sized pieces)
1/2 lb brussels sprouts, halved
1 large onion, cut in one-inch pieces
3T olive oil
1T sweet smoked Spanish paprika
1 tsp garlic powder
1 tsp sea salt
Instructions:
Cut larger fingerlings in half so that all vegetables are approximately the same size.
Toss all well in oil and spices.
Roast for approximate 30 minutes, but check mid-way to see if browned, and toss vegetables again at least one more time before removing from oven.
Roasted Tomatoes
Ingredients
2 cups grape tomatoes, larger ones halved
2 T olive oil
1T dried oregano
1T dried basil
1/2 tsp salt
Instructions:
Toss all well in oil and spices.
Roast for approximate 15 minutes, but check mid-way to see if heated through, and toss tomatoes again at least one more time before removing from oven.
2 comments:
I am a huge fan of roasted vegetables, especially root veggies. My favorite is to roast them in my small cast iron skillet, then top with a poached egg and eat it all right out of the skillet. I like your idea of paprika. And the color is gorgeous. I almost always stick with "Simply Organic All Purpose Seasoning" (I love the stuff) for roasting, but you've inspired me to break out some paprika!
Thanks!
I may be addicted to smoked paprika. There are three kinds at the store I go to, sweet, hot and bittersweet. I've only used the sweet so far. (It's probably the vegetarian in me who misses the smokiness of bacon.)
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