Love me some roasted vegetables! : red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. Y~U~M
Avocado Tomato Salad + salt, pepper & olive oil. 2 ripe avocados 2 large ripe beefsteak tomatoes 2 TBSP fresh lemon juice 3 TBSP chopped cilantro salt and pepper to taste Slice your avocado. To create pretty chunks, cut in a criss-cross design like this*:
This is our favorite way to eat broccoli of all time! My husband says he would rather eat this than fries. I put a few tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake. Then spread on a cookie sheet and spread minced garlic over it and bake.
Roasted baby carrots... 1 lb Baby Carrots 2 Tbsp Extra Virgin Olive Oil 1 tsp Salt and Pepper Process Preheat oven to 400°F. Place baby carrots in a baking dish. Toss carrots in olive oil, salt, and pepper until evenly coated. Roast at 400°F until carrots are soft when prodded with a fork—approximately 30 minutes.
Oven roasted green beans- Roasting imparts a yummy slightly sweet and smokey taste. http://www.frugallivingmom.com/oven-roasted-green-beans/ It makes veggies pretty amazing. If you have never tried roasting your vegetables, you really should!