PART 1: MORE OF MY ROASTED VEGGIES, COOKED ONCE TO USE IN 3 WEEKLY MEALS. SMART!
This is not the first time that I post my roasted veggies and it will not be the last time either, smile. By roasting a variety of vegetables at one time for the week, I only need to turn the oven to cook one time. Also, I change the type of veggies each time. This week I am only roasting beets, Brussels sprouts and carrots. Is not about being lazy, it’s all about using energy efficiently to coordinate my weekly side dishes. Otherwise, cooking these veggies at 3 different times is a waste of energy. I’ll use them as a side for my Haddock fish tomorrow. Then, I will have 2 more meals where I will use the left of them as stand-alone.
Approximate Prep and Cooking Time: 45 MINUTES TO 1 HOUR
Approximate Cost: $6.87 or $1.72 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 4 +
1 ½ cups of Brussels sprouts ($1.75)
½ super large carrot (@ $2.89/lb. (.95)
4 large beets ($2.87)
¼ cup Angie’s Basting Oil ($1.30)
**The veggies will cook faster if they are cut in cubes. Adjust the heat of your oven accordingly, all ovens work differently.
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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.