"I have let the whole winter slide without making a pan of sweet roasted veggies," I thought to myself while lounging on the sofa chair with a stack of pretty cookbooks.
I was flipping through an Ellie Krieger cookbook, and saw the recipe for Jewel Roasted Vegetables. Crimson beets, shocking orange carrots, and fresh green sprouts were glowing in the photo. I immediately jotted down the ingredients on my shopping list. And fresh thyme caught my interest. I have had fresh rosemary on roasted vegetables, but never fresh thyme for flavour and garnish.
A basic roast veggie dish with basic ingredients. All too easy to not make again and again. The beets need to be roasted in a separate dish though. I sprinkled a few good pinches of Himalayan pink sea salt and fresh ground black pepper. I love how roasting brings out the sweetness of a vegetable, and makes it crisp, yet soft.
I love the fresh spring taste of the beets.
To me, beets taste like early spring.
These last few weeks Olivia has been drawing up a storm. She gets up in the morning and heads straight to her tub of crayons and opens up her sketch book. She amazes me how fast she can draw animals from her Ed Emberley drawing book.
These last winter days are full of indoor play - lots of drawing, making storybooks, pretend, and Legos covering the floor. Time outside has been short. In a few weeks, it should warm up and we will be able to go to the park and have picnics; something I am eagerly anticipating.
Over the weekend I discovered some very early bulbs peeking up through the soil.
Not much longer now.
See you in March!
Recipe for Ellie's Jewel Roasted Vegetables here.