roasted root veg
1 butternut squash (cubed)
1 sweet onion, cut into chunks
1 red pepper, cut into chunks
2 carrots, sliced thickly
1/8 c. olive oil
1 T thyme
2 T rosemary
1 T balsamic vinegar
salt
heat oven to 475. mix olive oil, balsamic and herbs together, pour over veggies and stir til coated. transfer to a roasting dish and roast 30-45 minutes, stirring every 15, until veggies are tender. easy and yummy!
i made the pesto last night and had it tonight with spaghetti squash, chicken and sundried tomatoes. fantastic! here's a pic, though it doesn't look as good in the photo as it looked (and tasted!) in reality:
the whole bowl was only 6 points and with the wine it was a grand total of 9 on WW. here's the recipe:
pesto sauce
2 T pine nuts
2 cups fresh basil leaves
1/2 cup low sodium chicken broth
1/4 cup grated parmesan cheese
1 T olive oil
2 cloves fresh garlic, peeled
1/2 tsp salt
place pine nuts in a small skillet and toast over medium heat, about 3 minutes. transfer to plate to cool. in a blender/food processor combine nuts, basil, broth, cheese, oil, garlic and salt. process until smooth and thick. yields about 1/4 cup per serving.
enjoy!
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4 comments:
not to be a pedant (because it actually sounds really nice!) but only the onion and carrot are root veggies, so really it should be named "roasted root and some other non-root vegetables" ;)
jen, you caught me! i should have confessed that the original recipe called for parsnips and sweet potatoes but because i didn't have parsnips and i don't like sweet potatoes i went with butternut squash and decided to add the red peppers on my own. i'll have to re-name my version. :)
Can I adopt you?
How wonderful to have someone enjoying being in the kitchen with such creative meal selections.
The bad aunt
sure, you can adopt me! i'll come cook in exchange for wine. :)
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