Things have been a little crazy these days. foodgawker is growing each month and is keeping me really busy. To add to the insanity, I launched craftgawker last week. It’s identical to foodgawker, but focused on arts and crafts. So that’s the reason why it’s been quiet around here.
But then I got slapped on the hand by BlogHer (our ad provider) for not posting in over a week. I felt like a kid in high school who got in trouble and is being sent to the principle’s office. BlogHer’s “reprimand” is actually a good thing, otherwise I would have neglected SND even longer.
Anyway, we have a really simple dish of roasted vegetables for you. We made this after a trip to a local farmers’ market. It came together by picking up the best looking vegetables at the time. Hungry Bear wanted to prepare them simply to highlight the freshness of the vegetables.
The roasted vegetables are a great side dish and can be served hot or cold. We had them for lunch with some artichoke garlic herb bread and sunny side up eggs. It was simple but really good. Regarding the bread, if you are ever cruising Route 1, definitely stop at Norm’s Market in Pescadero and pick up a loaf or three of freshly baked artichoke garlic herb bread. It’s fantastic!
Roasted Vegetables Recipe
- 3 red beets
- 3 golden beets
- 3 bunches broccolini
- 1 lb baby Yukon gold potatoes
- 6 cloves of garlic, minced
- olive oil
- salt
- pepper
- lemon, sliced into wedges
- Wash and trim beets. Cut large ones in half. Drizzle with olive oil. Wrap in foil, place on pan and roast in 350°F oven for about 1 hour. Remove from foil and rub skin off with paper towel. Cut into bite size pieces.
- Wash and halve the potatoes. Add the potatoes to a roasting pan, drizzle with olive oil and toss them with your hands to evenly coat. Sprinkle with salt and pepper to taste. Roast in 350°F oven for about 20 minutes. Add 1/2 the minced garlic and toss evenly. Roast for an additional 10 minutes or until potatoes are browned and soft.
- Trim ends off broccolini, cut into 2-3 inch segments. Heat 2 tablespoons olive oil in a large pan. Add the remaining garlic and saute until fragrant. Add broccolini and salt to taste. Saute until tender but still crisp.
- Mix together all the vegetables in a large bowl. Serve hot or cold with fresh ground pepper and a squeeze of lemon.
Makes 4 servings
Sunday Nite Dinner 
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