What better way to celebrate the beautiful weather this weekend than with a little grilling action?
I can’t lie. The only time this little grill gets used is when the Significant Other is in town. I know, I know. It’s so easy to use and blah, blah. But because it involves more than pressing the “on” button, it’s too much work for me.
Anyway, since my Significant Other is really a caveman at heart, and I happened to have a freezer full of meat to use up, guess what’s on the menu for dinner for the next couple of days?
Not that you’ll hear me complaining. I love me some red meat.
So, while the Grill Master was outside enjoying the lovely April sunshine hitting my balcony and discussing the merits of BBQ with the neighbors, I was inside making vegetables.
Remember the shrimp stir fry the other night? And how I said that stir-fry is one of my favorite ways to use up leftover vegetables in the fridge?
Meet my other favorite way.
Hellooo, roasted vegetables. Holy yum. I have to admit, I only really discovered roasting vegetables a couple of months ago, and even then it was limited to roasting asparagus and making sweet potato fries. And then it expanded into brussels sprouts. And then carrots. Once I figured out you can pretty much roast any vegetable?
Dude. It was so over.
So the plan last night was to roast the lovely golden beets I bought at the market last week and had no earthly idea what to do with. (Yes, that was a complete spontaneous purchase that I really didn’t think through.) However, when I took a look at my crisper drawer, I also found some broccoli, a mix of red and yellow pepper strips (made for lunches earlier in the week but never eaten), and a couple of really sad looking carrots. So, I said to myself, “why not?” and tossed them all together with some olive oil, salt and pepper, and some creole seasoning and threw them in the oven.
The rest, as they say, is history. I may never eat my vegetables any other way!
All it takes is 30-45 minutes at 375 degrees (give or take, depending on how crunchy or soft you want your veggies). You can season them any way you like – my personal favorite is simply salt, pepper, and a hint of paprika, but every now and then I play around with spices to see what happens. I’ve never actually met a combination that I don’t like.
Now, get outside and enjoy your weekend!