I am getting slightly depressed about having to go back to school. Although I am ready to see my kids, teach again, and get back into a more regular routine, I will definitely miss having an open schedule. I really can’t complain about the housewife life – I don’t even mind vacuuming every other day because of all the dog hair! It has been so nice not having to set an alarm. I like cooking throughout the week instead of trying to cram as much meal prep as possible on Sundays. Making my own schedule each day is certainly ideal. I can wake up and take the dog for a walk, run a couple errands, clean the house – you know, be productive. Or I can wake up and go to the pool, or a movie, or the mall…
Alas, the time has come for me to go back to work, and denial does not get me anywhere. I am currently cooking as much as I can, and this recipe is one of the best I have done in a while. It is SO simple and I am sure you have your own version of it, but just in case you don’t, or you are interested in trying a new twist then you can see my recipe for roasted veggies below! They were so tasty, and I am already excited to make them again!
Serves: 4 or 6 depending on how much you put on your plate
1 russet potato
1 small red onion
1.5 cups carrots
1.5 cup asparagus
2 tablespoons olive oil
1. Pre-heat your oven to 400 degrees.
2. Cut up all your veggies – My potato was cut all over the place (the pieces were all about the same size, but various shapes), the red onion into large chunks, the carrots and asparagus into two-three inch slices. Place them in a 9 x 13 inch pan. I did not mix them at first. You can see the picture below of what it looked like – they do NOT have to be perfect!
3. Drizzle the olive oil on top of the veggies and sprinkle your spices. I did not use a measurements for these. I just did a light sprinkle of all of them on top.
4. Before you mix your veggies, put them in the oven as is. Cook for about 15 minutes.
5. After 15 minutes, take the veggies out and toss them, making sure to coat them with the olive oil and so they are covered in the spices. Place them back in the oven and cook another 20 minutes.
6. Take them out of the oven and mix them again. You can put them back in the oven for another 5 minutes – or longer if you want them more cooked. I left mine in for an additional 10 minutes.
They are so tasty and make great leftovers. I had mine with a slice of homemade bread and some shredded beef. It was such an easy meal and will be great to take to work throughout the week! You can pair them with pretty much anything because they are so versatile. You can season them however you want to. I am excited to try them with paprika, garlic, cumin, and crushed red pepper. Let me know what you think in the comments, or if you have another great variation to share!
Nutritional Info (for 4 servings):