Tuesday, 18 December 2012

Vegetable Roastie

So, it's one week until Christmas and the stress out there is palpable.  This is supposed to be a season of love, joy and spending quality time with those you care about.  What it ends up being for many people is a gluttonous fest of overspending, overeating, disconnection and stress.  For a time time of year that we should be celebrating the return of the light in dark days, it sure doesn't feel light for many people.

I was speaking with my kids art teacher today and she was saying how much she was craving simplicity.  She is sick of the panic and rush, the expectation of clean houses, loads of gifts and a perfect holiday, whatever that is supposed to be.  All she wants is to be with the people who she cares about, clean bathroom or not.   I think her sentiments are ringing true for many people including myself.

The other challenge in these super busy days is trying to get a decent meal on the table quickly before another lousy pizza shows up at the door.  As much as I love all the goodies that come with this season, eating heavy food can start to take its toll on me.  That is why I love this supper so much.  It is easy to make, super healthy and even your kids will love it thanks to the sweetness that comes from the carrots and the beets.  You can eat this on its own, which we often do or serve it with some lovely fish or protein of your choice.  I admit it seems a little ridiculous to post a recipe for roasted vegetables, but there is a trick to making them yummy and sometimes we need a reminder of how good something so simple can be. The goodness of the vegetables will make you feel wonderful and you can enjoy just a little simplicity with your family during this crazy time of year.

Vegetable Roastie

2-3 carrots, cubed
2 beets, cubed
good handful of new potatoes halved or 2 russet potatoes cubed
1 bulb fennel, sliced
1 onion, sliced into rings
bunch of kale, chopped
Extra Virgin Olive Oil
1 clove garlic, minced
Sea Salt, preferably Maldon

Preheat oven to 400℉. Cut up the carrots, beets, potatoes, fennel and onion and put on a baking sheet.  Pour a couple of good glugs of Olive oil on top along with the sprinkling of salt and mix thoroughly.  Spread all your veg out evenly and bake for 40 minuets uncovered.  10 minutes before your veggies are cooked, toss your kale in a bowl with the garlic, a little more Olive oil and a pinch of salt.  Take your veggies out of the oven toss the kale into them and put back in the oven and cook for 5 more minutes.  You want the kale to be bright green and slightly crisp, not soggy.  Remove from the oven and serve on its own or as a side dish, this supper will be sure to bring some holiday cheer to your table!


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