I have a friend in medical school, PR, who is the King of using an oven. I remember telling him how I thought my oven was broken for the first 3 months of medical school and so I never really tried to use it. He was flabbergasted. I didn't see the big deal -- after all, I never really used the oven to cook, only to bake things. After that conversation, I think he tried to make a point because he kept roasting these delicious things and letting me try them. It started with sweet potato, then cauliflower and carrots and butternut squash (first time trying that one!), and then chicken bakes and flavored rice.... Anyway, he's converted me. I am an AVID oven user now. It's great for meal prep but also wonderful for using up pantry leftovers. You just throw in whatever vegetables you have, then drizzle olive oil and add salt, pepper, paprika, garlic (or garlic powder), chili flakes (if ya want the spice), and my new favorite... fresh shaved parmesan (which I also learned from PR). There are no real measurements for this recipe, just some guidelines. If you don't have anything else, simply salt, pepper and oil will do wonders. As PR says, "it's so easy, and so forgiving." Ingredients:
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