Rockin’ the Roasted Veggies

Posted on 25 August 2010

I must say, I could eat healthy like this quite a bit!

I put a container (are those things pints?) of brussels sprouts, halved, and about a third of a head of cauliflower into a ziploc freezer bag, poured in a bit of olive oil and some freshly-ground pepper and sea salt, mixed it all up to get coated, and put it into a 400 degree preheated oven in a rectangular glass baking dish.  About 15 minutes in, stir to cook evenly.  After another 15 minutes (half-hour in), I did the same thing with the freezer bag and a large stalk of broccoli cut into pieces and grape tomatoes.  I sprinkled it with a bit of dried basil just for the hell of it, too.  After another 15 minutes I stirred again, and cooked it for another 15 minutes (an hour total cooking time).  I plated it right out of the oven so it would melt the shredded Asiago I sprinkled on top.

Awesome awesomeness.  Sheer awesome awesomeness, actually.  Plus a bit more, FTW.


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