Sometimes, I find that really simple dinners can often be the best and most memorable. For this meal, I took a couple of root vegetables, chopped, seasoned, and roasted them. While they were in the oven, I leisurely prepared a delightful salad, and had dinner ready in no time! This is an easy quick dinner that is good all year round and very good for you!
3-4 medium carrots, sliced in to 1/2″ rounds or on a bias1-2 beets, peeled, and diced into chunks
1 onion sliced into wedges.
1-2 tbsp of olive oil, *per type vegetable*
salt & pepper
cumin
balsamic vinegar
Preheat your oven to 350 degrees Fahrenheit. Begin by tossing your carrots with a little olive oil, salt and pepper, and cumin. If I had to measure it, I would say only about a teaspoon of cumin, but you can eyeball it. Toss the carrots until coated and place on a baking sheet.
Repeat the same thing with the beets, and onions, adding oil, salt, pepper, and a couple of dashes of balsamic vinegar, about a tablepsoon or two. Toss together, and move to a baking sheet.
I cooked the beets and onions on the same sheet, and the carrots were on a separate sheet, due to the different flavors. But if you are feeling the part of the lazy chef, as I often do, you can skip the cumin and coat all three in olive oil, balsamic vinegar, salt and pepper. It will still be divine! Bake these for 30-40 minutes, until the vegetables are tender. Serve as a side dish, or over a salad or some quinoa for a main dish. Delish!
Mmmm…I’m inspired! But then again, you often do inspire me!
Sent from my iPhone