Thursday, April 1, 2010

Roasted Melody

Remember the chickweed pesto from a few posts back? Here it reappears on roasted sweet potatoes and cauliflower. Delicious warm or cold!

Roasted Melody:
*2-3 sweet potatoes
*1 cauliflower crown, chopped into bite sized pieces
*1/3 cup chickweed pesto or other herb pesto
*salt and pepper
*olive oil

Preheat oven to 375. Rinse sweet potatoes and cauliflower. Cut into bite sized pieces and arrange on a lined baking sheet. Drizzle with olive oil and toss using your hands. Sprinkle with salt and pepper. Bake until slightly browned and cooked through. Remove from oven and allow to cool slightly. Place in a bowl. Add pesto and gently toss to coat with some chopped parsly. That's it, you're done.

*You can add any root veggie to this melody, such as parsnips, carrots or sweet onion. Try serving over wilted or fresh greens in the morning with a fresh poached egg. Enjoy!

1 comment:

  1. I guess I haven't been on the computer in a few days. And looky all I have missed out on! Great posting, Rach... I love the variety, the text, and, of course, the visuals. As I write this, I am snarfing down some Red Baron pizza (shh, don't tell your classmates). I almost had a heat stroke today, but I'm better now. I hope you are enjoying something yummy this evening. See you next week!