roasted veggies

while this isn't technically a recipe, it's still darned tasty-- and really easy. i've been trying to keep some gall bladder pains under control until i can get things situated (the joys of being uninsured in america), and consequently i've renewed my interest in eating lots of delicious veggies and low-fat foods.

this was my first attempt at cooking beets myself! i'm proud of how they came out and they were requested a second night! here are roasted beets and carrots, with asparagus.

roasted root veggies

in this photo, beets and carrots were roasted! i peeled and cut the beets into about 2cm cubes (give or take), and drizzled with a little olive oil and maple syrup in a glass baking dish. i salted them with sea salt, and tossed them to mix. i baked them at 400f for 45 minutes, turning half-way through. i cheated with the carrots since they were leftover steamed plain carrots-- 5 minutes before the beets were done, i tossed these in to re-heat them. make sure the beets are fork tender (but will still be firm) before serving.

i've since tried this with beets, carrots, and parsnips-- the parsnips take on the color of the beets when roasting together. if you'd like, roast stuff separate, and toss together before serving to keep the colors vibrant. but the purple is pretty and i don't mind.

roasted asparagus

i chop the ends off asparagus and give them a good washing. lay them in a glass baking dish and lightly drizzle with olive oil, salt with sea salt, and toss a bit with tongs. roast at 400f for about 20 minutes, flipping with tongs half-way through.

i served the asparagus, beets, and carrots with pomegranate bbq tofu from vegan with a vengeance, a huge favorite around here. (the bbq sauce is good on the asparagus, too!)