Hi! My name is Jamie, and welcome to my day-to-day journey in finding balance in life. Although there are many surprises and challenges in our every day, I believe life can be made easier by controlling what we can. By eating real, honest, wholesome food, living an active lifestyle, and looking at things optimistically, we can feel free to attempt the impossible: take chances, make mistakes, yet still find our way back to balanced.
Feel free to contact me at firstname.lastname@example.org
How to Roast Vegetables:
^^Me in my cool apron cutting zuccini, thanks mom 🙂 ^^
For asparagus, you need to hold an asparagus and just break it. It will naturally break at the point where the woody, stiff part meets the more tender, tastier part. Use this tender part’s size as a guide to cut the rest of the asparagus at that same point (not exact, an estimate is just fine!)
Put all of the veggies on a lightly olive oiled baking sheet with just some salt and pepper on it.ONLY IN 1 LAYER. DO NOT HAVE VEGGIES STACKED ON TOP OF EACH OTHER. This will decrease that yummy crispiness we all want.
Bake for 10 minutes then check on them and use a spatula to just toss em around a bit so caramelization happens not just on one side of the veggies. Bake about 7 more minutes, depending on the size of the veggies.
I love cherry tomatoes- but not roasted. So I add them afterwords and they heat up just from the heat of the freshly roasted vegetables.
All done and mixed together. Taste for seasoning and serve. Easy enough right?