Last week, we went grocery shopping and bought tons of veggies. I love having fresh veggies in the house, but we sometimes struggle with using all of them up before they go bad. One great way to take care of this is to roast them. They are tasty as a side item, or I also use them cold in salads. Since we had so many veggies, I spent a couple hours this morning prepping and roasting them…which made the house smell awesome I might add!
Starting at 12:00 in this image and going clockwise, there’s Kimchi Brussels Sprouts (recipe from Real Simple), Lemony Carrots (recipe from Real Simple), Roasted Chick Peas, Roasted Sweet Potatoes (both from Oh She Glows), Roasted Zucchini, and Roasted Radishes (both simply done with olive oil, salt, and pepper). Not pictured but also roasted today were some beets (they were just out of the oven when I took this pic).
These were all awesome, and it was fun to try some new-to-me recipes. Though, I have to give a big shout-out to the Kimchi Brussels Sprouts and the Roasted Chick Peas in particular – wow, so much flavor! For lunch, I had a big salad with all of these. I just put them on a bed of romaine, kale, and purple cabbage and dressed it with a walnut oil, balsamic, and dijon homemade salad dressing. And, yes, those are anchovies on top, which probably grosses some of you out, but I’m here to tell you that the white anchovies pictured here are extremely mild, as opposed to the regular anchovies you’re thinking of…these are delicious! 🙂
Looking forward to some healthy and flavorful lunches and dinners this week!