- Wash, peel, and cut veggies
- Toss them with salt, pepper, and a little olive oil
- Roast in a 350 degree oven for about 45 minutes, turning them a few times
Orange Muscat Champagne Vinaigrette
- 1 part olive oil
- 2 parts orange muscat champagne vinegar
- salt to taste
- pepper to taste
After I dressed the salad, I simply added the veggies and topped each plate with an over-easy egg.
Questions: Do you like roasted veggies? If so, what’s your favorite roasted veggie? I love roasted beets, which is funny because for the first thirty years or so of my life, I wouldn’t touch beets in any shape or form. I remember my mom growing tons of beets in her garden and then pickling most of them to preserve them for the winter, and I just didn’t understand how she could eat them… Any exciting weekend plans? I have no plans other than yoga, which I’m really looking forward to.