Who is tired of making dinner?! Who is also tired of making breakfast, lunch and dinner?! During this strange season, I’m pulling out some very simple recipes to keep me out of the kitchen all day. These are dinner staples that we always rely on, but I don’t write about very much because they aren’t very exciting. Most nights, I roast one or two vegetables to go with whatever we’re having. There is nothing easier than washing some vegetables, throwing them on a sheet pan and putting them in the oven. If you haven’t roasted carrots in a while – trust me, they are so good.
Roasted Asparagus
Trim ends and place on Large Baking Sheet with Parchment Paper.
Drizzle with olive oil and sprinkle generously with sea salt.
Roast in the oven at 425 degrees for 10 minutes.
Roasted Carrots
*I used colorful carrots, but any or one color is perfectly fine.
Peel (if you want, sometimes I don’t), slice lengthwise in quarters and place on Large Baking Sheet with Parchment Paper.
Drizzle with olive oil and sprinkle generously with sea salt.
Roast in the oven at 425 degrees for 20 minutes.
Roasted Broccoli
Another favorite in our family is simply roasted broccoli. I drizzle it with olive oil, sprinkle with salt and pepper. Sometimes I add slivers of garlic or parmesan cheese.
Roast in the oven at 400 degrees for 15 minutes.
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