Have I admitted before that I'm not an enthusiastic vegetable eater? It probably stems from my childhood. My Mom wasn't a very creative cook. Our meals were the basic -- potatoes, meat, and a veggie. And that was often canned cream corn, canned niblets corn, frozen peas, or if it was fresh, it was most probably boiled. A daub of butter went a long way to add to the taste.
Veggies seldom appealed to me.
My Mom was however, a fabulous baker. All things Swedish appeared freshly baked when the ladies came over for afternoon coffee, as they regularly did, rotating houses. Christmas, of course, was a baking bonanza. Most delicious.
But back to vegetables. I've over the years learned that using them in a stir fry was a clever way to fool myself into making sure I ate a reasonable amount. But even more recently, I've gone on a roasting binge. I'm ready to try out any combination of veggies, herbs, and olive oils. And each one tastes unique.
This recipe I threw together, literally, and happily share with you.
What you need:
2 golden beets
2 large cremini mushrooms
mix of red and yellow peppers
4 tbsp. olive oil
pinch of Himalayan salt
freshly ground black pepper to taste
fresh chopped cilantro
What to do:
1.Parboil golden beets for approx. ten minutes.
2. Preheat oven to 400 F. Thoroughly wash leek and slice horizontally. Dice peppers. Cut the beets and mushrooms into quarters. Place all in a medium sized bowl, add olive oil. Add rosemary and thyme and toss..
3. Line a baking sheet with parchment paper and spread out mixture so that everything roasts evenly.
4. Place in preheated oven for 25 minutes or so.
5. Dish up and serve with your favorite carbs and meat.
ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book.
The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
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