Tuesday, May 11, 2010

Roasted Veggies with Organic Mixed Greens & Herbs

As I mentioned previously, I enjoy roasted vegetables--they are easy to prepare and provide a more intensified flavor due to being caramelized. I cubed a peeled sweet potato several carrots, and an onion, and then tossed them in olive oil, salt, pepper, whole grain Dijon mustard, and garlic. They were roasted at 425 degrees for approximately 25 minutes. After slightly cooling, I used them to top off a salad of organic mixed greens with fresh herbs including dill, cilantro, and Italian parsley. A light drizzling of honey mustard dressing was the perfect pairing with the sweetness of the roasted vegetables.

1 comment:

  1. What a great idea for a salad--and it even sounds vegan! Well-said on those roasted vegetables--there is a special quality it brings out in them. It's good to have your blog back again! I'll bet you're eager to get into the new kitchen!