As you’ve probably figured out, I’m the roasting queen. I’ll roast any vegetable I can find with a bit of salt, pepper, and olive oil; cauliflower is no exception. It’s easy, quick, and minimizes dishes; what is there not to love?
Butternut Squash just happens to be one of my favorite vegetables. It’s hearty enough to be left in the pantry for 2+ weeks, it goes well in many different dishes, and it’s an excellent substitute for sweet potatoes or kabocha. It also just so happens to be an excellent vegetable to roast! Here’s a quick recipe to roast this beautiful veggie into sweet, caramelized goodness.
In my kitchen, quick vegetable dishes are key because most asian cooking is designed to have a main dish (meat) and several vegetable side dishes. I don’t have time on the weekends to make enough sides for the week, so I stick to two dishes per meal, the main meat and some quick, often roasted, vegetable. The thing I love most about roasted asparagus is it’s versatility; it goes with everything and can be prepped with any mix of spices you desire. I’m going to go with the basic, salt, pepper, and lemon today; but just know you can experiment with this.
This is one of those amazingly easy side dishes I love to make so much. Why, you ask? Because it takes me 5 minutes to prep, it cooks in the oven while I make the entree, it’s healthy, and it’s oh so delicious. Tasty, easy noms are the best! You can do this with all kinds of vegetables, but brussel sprouts are probably my favorite.
MY UMAI 