Easiest and Tastiest In-A-Pinch Dinner


One of my favorite things to make is a pan of roasted veggies. It's so easy and simple and also quite delicious (not to mention nutritious). Here is how I make it: I cut up whatever veggies I have around, toss them in olive oil, salt and pepper and let the oven do it's magic. I usually cook them for about 30 minutes at 400 degrees. The veggies get soft and if you're lucky a little burned. It's so darn easy. You can't really screw this up, I promise. I've had great success using brussel sprouts, cauliflower, sweet potatoes, regular potatoes, garlic cloves, onion, broccoli, tomatoes and the list goes on. It works with any vegetable. If you're feeling sassy (or if your man prefers a meal with a meat in it, like mine) you can add some chopped up chicken sausage. I like to grate some fresh parmesan over the top and voila, a ridiculously easy one pot dinner. Why just last night I roasted some brussel sprouts, cauliflower and a yukon gold potato. Please make this, friends. You won't be sorry.