Tuesday August 12, 2008
This is my first Vegetable Tuesday. I've only been in Rochester a week, and don't have any vegetables except the potatoes and onions that my parents bought when they were here this last weekend. I decided to use them to begin my Vegetable Tuesdays. Part of this is about using what you've got. I didn't have a lot of time either-- getting home later than I thought from library orientation and then going to Walmart for bookcases-- but I put these in the oven and let them bake while I put the first of my bookcases together. This simple preparation was easy and perfect for the day.
Roasted Potatoes and Onions
1) Peel and quarter 4 large potatoes
2) Chop 1/2 onion into large-ish chunks
3) Place potatoes and onions in 13 x 9 glass pan, trying not to crowd the vegetables together
4) Gently coat vegetables in olive oil (you can use butter if olive oil is not available)
5) Add salt, garlic salt, cumin, and other spices as desired to tops of potatoes. You can stir to distribute evenly as necessary.
6) Cover pan with aluminum foil
7) Bake at 350F for 45-60 min.
Your potatoes should be nicely roasted with a harder outside but a softer, deliciously warm inside.
I garnished my vegetables with some Sweet Beet Mustard A. C. had given us after our family picnic on Saturday. I don't have the recipe, but if I ever have some beets maybe I'll be making some for a Vegetable Tuesday down the road.
I think Vegetable Tuesdays are off to a rolling start!
This is my first Vegetable Tuesday. I've only been in Rochester a week, and don't have any vegetables except the potatoes and onions that my parents bought when they were here this last weekend. I decided to use them to begin my Vegetable Tuesdays. Part of this is about using what you've got. I didn't have a lot of time either-- getting home later than I thought from library orientation and then going to Walmart for bookcases-- but I put these in the oven and let them bake while I put the first of my bookcases together. This simple preparation was easy and perfect for the day.
Roasted Potatoes and Onions
1) Peel and quarter 4 large potatoes
2) Chop 1/2 onion into large-ish chunks
3) Place potatoes and onions in 13 x 9 glass pan, trying not to crowd the vegetables together
4) Gently coat vegetables in olive oil (you can use butter if olive oil is not available)
5) Add salt, garlic salt, cumin, and other spices as desired to tops of potatoes. You can stir to distribute evenly as necessary.
6) Cover pan with aluminum foil
7) Bake at 350F for 45-60 min.
Your potatoes should be nicely roasted with a harder outside but a softer, deliciously warm inside.
I garnished my vegetables with some Sweet Beet Mustard A. C. had given us after our family picnic on Saturday. I don't have the recipe, but if I ever have some beets maybe I'll be making some for a Vegetable Tuesday down the road.
I think Vegetable Tuesdays are off to a rolling start!
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