Tags » Roasted Vegetables

Sumac Roasted Squash & Carrots with Sautéed Cavolo Nero & Shallots, Lemon Yoghurt, Pomegranate & Dukkah...

When the nights draw in and the thought of hibernation becomes ever more alluring, there are times when I know I’ve overindulged. Forking molten Camembert into my mouth at the weekend with friends counts as one of those occasions – wholly delicious, understandable and indeed even necessary at the time as, let’s face it, all melted cheese is at the beginning – but slightly more difficult to deal with the morning after when unrelenting denim is dragged unenthusiastically up my legs inch by inch. 606 more words

Home Cooking

Roasted Brussels Sprouts

Back when I used to primarily eat steamed Brussels sprouts, I thought they were alright. Then I learned they could be roasted and now I will happily eat a whole baking sheet full of them! 89 more words


21 Days of Healthy Holiday Habits--Eat the Rainbow. Plus a Roasted Fall Veg & Tempeh Recipe!

Hey everyone!  I am back today building on the positive theme of adding more to your nutrition instead of solely focusing on taking away.  Just like you want to get varied sources of fiber into your daily diet, you also want to make sure to incorporate a variety of colors!   583 more words


Italian Herbs with Chicken & Roasted Veggies with a Pear Pomegranate Water Infusion

I’m back from my vacation and brought the cold weather with me from Oregon. I was in the mood for something warm and filling this week, but I also needed to satisfy my sweet tooth. 301 more words

Food And Drink Pairing

Weekend brunch

I forgot that we had sausages in the freezer, and tinned beans as well!  Nevertheless, I enjoyed this meal….

I quickly fried the veggies in goose fat before putting them in the oven (including the already-boiled potatoes).  22 more words

Stuffed Acorn Squash with Sausage & Mushrooms!

This time of year is perfect for squash! It’s in season and so easy to cook! I love roasting just about any vegetable so I do the same with acorn squash. 318 more words

Seed and kidney bean loaf with carrot and parsnip sticks

It’s a cool fall day so I considered making soup. But leftover soup doesn’t work well for lunches so I’m doing the next best thing – a veggie loaf made with sunflower and pumpkin seeds (nuts aren’t allowed at school) and some roasted parsnips and carrots from my garden. 498 more words