Over the past 24 hours, we’ve gotten about 1 inch of snow and maybe another inch of ice. It looks pretty, but it’s not so much…we did a six hour babysitting stint today, and ended up driving back after dark, so it was pretty scary. And, in true Union County, NC form, they didn’t even brine the road the AIRPORT is on. Anyway, on to better (meaning food-related) things..
I’ve had some turnips in the fridge since…well, Christmas. I squeezed them a couple of days ago and they were still firm, so I decided that we should do some simple roasted Root Vegetables for easy meals.
First, I know Brussels Sprouts aren’t root vegetables, but it needed something green.
Ingredients:
- 4 turnips
- 5 carrots
- 5 red potatoes
- 2 onions
- 2 bags of frozen brussels sprouts
Instructions:
- A couple of hours before cooking, thaw the brussels sprouts in a colander in the sink. The colander will allow excess moisture from freezing to drain.
- When ready to cook, preheat the oven to 425*
- Cut vegetables into medium-sized chunks (probably around the size of your thumb). Leave the onion chunks together (rather than separating the layers)
- spray a baking sheet (you may need two or three depending on the size)
- lightly salt the veggies and spread out onto one layer on the baking sheet.
- Bake for about 45 minutes or until the vegetables are tender but have some dark “roasted” spots.
- Serve warm with whatever seasonings you’d like!
The first time I had them this week, I added ketchup. For lunch today, I added a little garlic powder, onion powder, basil and oregano, salt and pepper, and some parmesan cheese. Yum!
Enjoy, peeps! We’re not going anywhere tomorrow; church is cancelled, so we’re spending the day in pjs:).
Eating Back to Good 