Tuesday, January 05, 2010
Happy new year! After weeks of consuming many delicious meals, drinks and far more sugar than I'm used to, all I want to eat are vegetables. This can be challenging in a cold place like Portland, where the produce section can be a little bit depressing in the winter months - just when I'm craving color.
My happy solution to this was inspired by a suggestion from my Naturopath, the lovely Dr. Rose Paisley. On Sunday night, roast a large sheet pan of veggies, then keep them in the refrigerator to toss in salads all week long. With just the right combination, you get so much flavor that all you need are some mixed greens, balsamic vinegar, good olive oil and sea salt and pepper for a filling lunch. Yesterday, I added a large hunk of smoked salmon, and it was heaven.
Here's my tasty preparation:
1. Preheat oven to 400 degrees.
2. Cut into chunks of equal thickness:
1 Small fennel bulb
1 Large Carrot
3. Slice half of a red onion into quarter-inch strips.
4. Toss all of the veggies, and a couple of peeled garlic cloves with enough olive oil to coat (but not too much - no pools of oil), fresh cracked pepper, and sea salt.
5. Spread the veggies out on a sheet pan with edges (make sure they're not on top of eachother), and bake until cooked but still firm (as they will continue to roast after you pull them out of the oven to cool). Toss once or twice during roasting, after they have started to brown/carmelize a bit.