Roasted Veg
I roasted some veg for dinner tonight. I usually steam them for a few minutes to get them ready for the oven. When they come out of the steamer, the colors are very intense. Here are some sprouts, carrots, and small onions. Later I added potatoes. I put some olive oil in a bowl, lots of salt, pepper, and herbes de provence then roll ’em around. Into a very hot oven for an hour. So tasty.
Jon Crispin's Notebook 
Dinner time!
Lovely, lovely Jon!
Oh, hell NO. Brussel sprouts are the devil’s croutons. Other than that, mmmmmmmmm! 🙂
I would have added carrots, celery, turnips or parsnips; using much larger vegetable sizes added this all to a 10 Quart pot already holding a whole skinless chicken that has been boiling for an hour, threw in some barley or rice or couscous simmering for almost another hour and voila: chicken soup to die for. I usually microwave the chicken for fifteen minutes and this “pot” feeds me for up to 5 days or you can freeze it. Point I’m making is an EASY ONE POT HEALTHY MEAL Because I microwave the chicken first the bones almost dissolve. I’ve
forgotten to add at least one teaspoon kosher salt to the pot as it begins to cook. Oh, darn it I’m hungry now..
robyn.lynn0@sbcglobal.net
Roasting Brussels takes them to another level. Broccoli and cauliflower florets roast well too, surprisingly. I like to roast broccoli florets with garlic cloves. Now I’m getting hungry!