#roaste

Inktober Day Three: Roasted!

—

Podés tener un muy buen café pero con un mal tueste lo destruis. Los tuestes muy altos resaltan los amargores, los bajos poseen mayor cafeína y su sabor es suave.

Shrimp and Rice bowl By @oh_my_foodness ~ This with lemon butter shrimp, roaste…

[ad_1]

Shrimp and Rice bowl By @oh_my_foodness ~ This with lemon butter shrimp, roasted asparagus, and sautéed mixed veggies for dinner tonight!

Serves 2:

1/2 pound raw shrimp, deveined Juice of half a lemon 1 bunch asparagus 1 zucchini, diced 1 yellow squash, diced 1 cup sliced mushrooms 1 cup white rice 1 tbs butter, divided Olive oil 1/4 tbs Butter Salt and pepper Pinch of garlic powder Paprika

Hey everyone! I hope you are getting as excited for the holidays as I am. I have already written a lengthy wish list, planned most of my gift shopping, and can't wait pull out my Christmas decorations! But first, Thanksgiving! This year Mike and I will be celebrating at home, in Michigan, just the two of us (and Bodhi of course). I am honestly not quite sure what I am cooking yet, but I can tell you I wont be like some other food bloggers who have Thanksgiving a week or so before the actual date. I intended to cook in peace, at home with Mike, without the distraction of writing a blog post about it!

This roasted fall salad is very simple and savory. All of the work is in the washing and chopping, but other than that, this salad comes together very quickly. I wouldn't recommend making this ahead because it is best served when the vegetables are still slightly warm from caramelizing in the oven.

Equipment

A Colander

Sheet trays for roasting

1 Large bowl

Cutting board

A sharp Knife

1 Large spoon

Ingredients

Dressing

1/4 Cup Olive Oil

1 1/2 TBSP Apple Cider Vinegar

2 TBSP Honey

Salt & Pepper

*you can double this for more servings

Salad

About 2- 3 Handfuls of Brussel Sprouts

1 Sweet potato

1/2 of a Butternut Squash

2 Onions

Roasted and Salted Pecans

Olive Oil

Salt & Pepper

1- 2 packages of arugula

Roasted Pecans

 Directions

Preheat the oven to 400 F

Peel the sweet potato, squash and onion

Wash the arugula and set to dry

Pull the outside leaves off of the brussel sprouts

Halve or quarter the brussel sprouts so they are the same size as the other vegetables

Chop the sweet potato, squash & onion into similar sized cubes

Toss chopped veggies in olive oil, salt and pepper

Roast until tender and just starting to brown, about 30-40 minutes, Stir halfway through

Combine ingredients for dressing

Toss arugula in dressing when ready to serve, then place warm roasted vegetables and pecans on top

Enjoy!