Roasted Veggies Three Ways

I had a dream last night that I had a baby. I had just had a baby… the infant was completely swaddled up… and then gently placed into my tote bag as I left the hospital. And no one thought that was weird- it was totally normal and socially acceptable. I was riding on the T with my newborn infant in my over the shoulder, reusable tote bag. Not an empty bag mind you. My regular bag that I carry around while I’m running errands that’s pretty big and filled with my keys, wallet, water bottle, etc. Every so often, I’d nervously dig through the crap in my bag to check on my child- make sure she was still alive. And then I got home and my home was this apartment that I stayed in when I was in NYC in January through Airbnb. And Will, my boyfriend was just like, yay your home! as I took our child out of my bag. She had her eyes closed and I remember us both being like, omg is she okay?! But then she flickered her eyes open and was staring at us with cute little blue eyes.

The end. I woke up.

So what does that dream say about me. Happy Mother’s Day?

Speaking of weird Mother’s Day related activities, Will and I went to see Captain America: Civil War. And all I have to say is, how precious is Peter Parker! Such a little cutie!

Is it bad that on my list of takeaways from that epic movie, Peter Parker being adorable is pretty much number one?

Not as bad as putting my BABY in my PURSE.

When I got home after the movie, it was meal prep + dinner prep time. I’ve decided to start a new tradition where I roast a chicken every Sunday. A big chicken + veggies is a great way to end a weekend. Plus, it means you’ll have leftovers for lunches for days.

I’m huge on traditions and as I’ve gotten older, I’ve realized that I need to start making my own. I’m an ADULT.imadult{via}

I’m a big fan of big Sunday dinners that feel special and roasting a bird gives me holiday like feels. Not to mention… it’s really easy roasting a whole chicken. It requires zero work. Buy chicken, dry chicken completely, salt chicken, cook at 425 degrees for 75 minutes. Eat.

What’s going to make this new Sunday tradition of mine not get old are the vegetable sides. There are SO many vegetables out there and SO many ways to cook all of them. This past Sunday, I was all about roasting. Roasting is honestly my favorite way to cook and eat all vegetables. I think it makes them taste their best. I mean… adding some good fat and salt to anything is going to make it a bajillion times better. It’s science.

This Sunday’s veggie cook up was a winter to spring transition. Roasting is definitely a more fall/winter feeling cooking technique. But it was cold this past week! And we were sun-less. So I took to roasting some of my favorite spring vegetables and had spring veggies cooked in a wintery way. 20160508_172347-01.jpegDoes that make sense? More sense than carrying a baby in your bag I’M SURE OF IT.

Here are the recipes from my Sunday vegetable roasting smorgasbord. (Note: with all of the recipes, you can use whatever type of cooking fat you please- ghee, olive oil, coconut oil, lard, etc.)20160508_192256-01.jpeg

Lemon Thyme Roasted Cauliflower

  • Ingredients: head of cauliflower cut into florets, 2 tbs. fresh lemon thyme (or regular thyme), 2 tbs. ghee, and a palmful of sea salt.
  • Instructions: Toss the cauliflower with the ghee and sprinkle the lemon thyme and salt over the cauliflower. Roast in an oven for 45 minutes at 400 degrees (flipping halfway through).
  • Notes: You could finish the cauliflower with a drizzle of lemon for an extra kick. I also think capers would taste good tossed in with the cauliflower.

Sweet Onion and Sage Roasted Radishes

  • Ingredients: 2 bunches of radishes quartered, 1 sweet onion chopped into 1 inch chunks, 1/4 cup fresh chopped sage, 2 tbs. olive oil, and a palmful of sea salt.
  • Instructions: toss the radishes and onion pieces with the olive oil and then sprinkle the salt and sage over the veg. Roast for 35 minutes at 400 degrees (tossing halfway through).
  • Notes: I think the flavor combo from the cauliflower would also taste good with the radishes if you didn’t have or want to buy sage. Try to use fresh herbs though versus bottled, dried ones. The flavor is just better!

Standard Roasted Asparagus

  • Ingredients: 2 bunches of asparagus (prepped for cooking, ends broken off), 2 tbs. coconut oil, a big palmful of kosher salt
  • Instructions: toss the asparagus with melted coconut oil and sprinkle with a good dose of kosher salt. Roast in the oven for 30 minutes.
  • Notes: this recipe is super simple- but its my absolute favorite way to eat asparagus. You don’t need anything fancy with it. I like using kosher salt with this recipe because the flakes are super big and they create really salty stalks. I also don’t turn over the asparagus halfway through like the other veg because I like that it creates sort of like a crust on the bottom on the asparagus. It gets really crispy and slightly burnt. Ah! It’s heaven.

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