A few days ago it felt like spring. Today it turned cold. Suddenly my palate changed from crunchy, cool salads to warm roasted potatoes and brussels sprouts. And since my husband was working late, we went for simple tonight.
Roasted Veggies
Servings vary
Baby red new potatoes, quartered
Brussels sprouts, whole if small or halved if larger (I like smaller as they are typically sweeter and more tender)
Olive oil
Sea salt
Place equal amounts of potatoes and brussels sprouts on baking sheet lined with foil. Drizzle with olive oil and then lightly toss to coat. Sprinkle with sea salt and roast at 425 degrees for about 25 min.
Hey Kristi! I just thought I'd pop into Eve's Table and say Howdy! Your blog is lovely. I want to eat those photos right off my computer screen.
ReplyDeleteI can't wait to try some of these recipes. (Roast Brussels sprouts are a favorite of mine--ate them for lunch today.) Have you done much with Chia seed? I made a tapioca-type pudding with it the other day and my kids keep requesting more. Yum!
Hey there! Fun to hear from you! I have not done much with Chia seed, though it's been on my radar for quite some time. I hear they have fantastic health benefits. I would LOVE your tapioca pudding recipe--makes me crave it just thinking about it!
ReplyDelete