recipe · roasted vegetables · vegan

Rustic Vegetables

roasted veg1

I closed my eyes today and visualized myself in the deep woods. I was living in a small, shanty of a cabin in complete seclusion with only the wildlife as my company. I looked out of my front window and all I saw were majestic mountains hovering over a clear, blue lake.
There are many times that I wished this day dream would come true. To leave the hustle and bustle of the city and to go back to pure simplicity where nothing really matters.
This was my lunch today: rustic, roasted vegetables. Simple, satisfying and soul mending.

roasted veg3

  • Assorted hard vegetables: carrots, sweet potatoes, brussel sprouts, beets, garlic, onions, etc
  • 2 tablespoons EVOO
  • salt, pepper and dried dill to taste

Preheat oven to 425. Cut vegetables into bit size pieces, leaving garlic whole. Toss vegetables in oil, salt, pepper and dried dill. Bake in a roasting pan for 20-25 minutes. I covered with foil for the first 15 minutes, then uncovered to let brown in the oven.

The only thing missing was this…

cabinPhoto Credit

That day will come…

roasted veg4 tashasig

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