I believe on saving energy and time. Therefore, very often I cook once to eat several times during the week. My best example is the Roasted Veggies. This is not the first time that I post about it. I keep doing it when I have a combination of quite a few veggies to cook. For instance, this week it was all about:
Organic Rainbow Carrots
Baby Medley Potatoes
These 5 vegetables were cooked together once. Then I chose to use one of them each day, or I combined 2 or 3, or I added some to another dish. Another though is to use them as sides for your Thanksgiving meal. Hey, they will go perfectly with your turkey, smile. After all, it’s all about saving time and energy and furthermore; make it easier and healthier for you in the kitchen.
Approximate Prep and Cooking Time: 45 minutes to 1 hour
Approximate Cost: $ 8.90 or $1.11per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 8 plus
½ bag of Organic Rainbow Carrots (@ $2.50/bag = $1.25)
½ head of Purple Cauliflower ($2.50)
½ Baby Medley Potatoes (@ $3.50/bag = $1.75)
1 bunch of fresh beets ($1.25)
1 Sweet Potato ($1.00)
1/3 cup Angie’s Basting Oil ($1.15) (See my link below)
Preheat oven at 375 degrees.
Rinse all the veggies thoroughly and pat dry.
Peel the carrot and slice them diagonally into an inch size. Place the carrots in a separate baking pan.
Peel the sweet potato and cut in 1” cubes. Peel the beets and cut in 1” cubes.
Place them together by their group in a foil baking pan.
Pour 1/3 cup of my basting oil or the oil of your choice over the veggies. Cover and cook for about 40 minutes.
Remove the cover and continue cooking until all the veggies are tender and have that roasted color lightly.
Finally, you can keep them in the baking pan and use one veggie as a side dish daily for the next 5 days, or you can store them in separate containers as you desire.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.