Roasted Veggies - Kitchen Sink Style

I love organization and planning.

There is a certain sweet success that comes along with deciding what you're going to make for dinner, going to the store, gathering ingredients, making it, and patting yourself on the back for the glory that is your homemade meal.

Sometimes, though, you've worked out way too hard, it's raining and your car needs gas and you're just really not in need of a pat on the back.

Or at least that's me...

On days such as these, I'm glad I have the below in my repertoire.

Roasted Veggies and Quinoa
Servings: 3

Veggie Ingredients:

1 sweet potato, skinned and diced into cubes
any other veggies you need to get rid of - I used around 8 brussel sprouts, 1 head of broccoli, 2 carrots, a handful of plum tomatoes, 6 garlic cloves, and 1 shallot diced small

Spice Ingredients:

1 tablespoon olive oil
1 tablespoon lemon
1 teaspoon agave (or maple syrup)
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 tablespoon oregano
1/2 tablespoon basil
1 teaspoon chili powder

To Do:

Preheat oven to 375 degrees

Mix spice ingredients together in a bowl

Add the vegetables and mix again

Spread evenly on baking sheet

Cook in oven for approximately 35-45 minutes, depending on how crispy you like your veggies

Be sure to stir them with a spatula or wooden spoon at least once

If they look too dry, add a spray or two of olive oil or spray oil/butter

In the meantime, make quinoa according to package instructions

Vogueing:

Alterations:

It doesn't get more versatile.

Feel free to utilize any and or all of your favorite veggies.

You can also swap out any spices for favorites of your own.

Regarding serving, I served it with 2 tablespoons of flavored hummus and quinoa.

Get creative.

Serve mixed with pasta and a bit of parmesan and tomato sauce.

Put it together with brown rice and a splash of soy.

Served as a side to any meat dish, it is delicious.

Make it your own.

But most importantly, enjoy.