Please excuse the lack of exact measurements and lack of multiple pictures. I was winging it at the time.
Step 1: Roasted Veggies: Go Shopping!
- 1-2 pounds of potatoes (I prefer reds, but most anything will work.)
- 1-2 pounds of brussel sprouts.
- 1-2 pounds of baby carrots
- salt and pepper
- olive oil to coat
- dried herbs - basil, thyme, rosemary, oregano
- a baking sheet or pan of some sort large enough to hold the veggies
Step 2: Prepare the Veggies!
Wash your potatoes so you can leave the skin on. Cut into 1 to 1 1/2 inch chunks.
Cut the baby carrots into halves unless they're really tiny.
Place all of these things in the pan and apply salt, pepper, and the dried herbs. You want an even amount of everything. Then, drizzle olive oil over the top and toss with your hands to coat. Add more olive oil if your veggies are lacking a sheen.
They should look like the picture below:
Step 3: Cooking the Veggies!
Once heated, you'll leave these in the oven for 35-45 minutes, turning and stirring a couple times. They should be nicely browned and crisp when removed. :D
If you haven't had brussel sprouts yet, try them this way. They're fabulous!
Step 4: Fresh Salsa: Shopping List!
- 8 firm tomatoes
- 10 cloves of garlic
- fresh cilantro to taste
- 1 large white onion
- 3 jalapenos
- juice of one lime
Step 5: Making the Salsa!
THROW ALL OF THIS IN THE BOWL! :D
Now, roll the lime on the counter top with your palm. Cut it in half and squeeze every last bit of juice into the bowl.
Mix everything together and serve with good chips or tacos.
And don't touch your eyes for a little while. :D