It’s been a busy and filling week here at Eat Up! Kitchen. Between all the recipes that made it to the blog, the ones that hadn’t, and Easter Dinner, it was time for some light and quick meals. I also wanted something colorful to photograph.
Roasted veggies, although satisfying and wholesome, can be a little boring. You’ve got your potatoes, your broccoli and cauliflower, maybe some carrots or onions. That’s cool. But what if you wanted veggies for your main entrée or for lunch? A whole plate of roasted potatoes (not that I haven’t done it) can be McDullsville. So I set out for an all organic sheet of colorful veggies, lightly glazed with soy sauce, orange, and honey.
Line your baking sheet with aluminum foil, evenly coat with olive oil, add vegetables and mix with oil, season with salt and pepper. How long you bake your vegetables greatly depends on you being consistent with your cutting. Keep the potatoes around one and a half inches and, in a 400 degree oven, they should be done in 40 minutes. You can get all them all cooked together if you stagger the time you put them in the oven. Start with the potatoes then go carrots, peppers, asparagus. Use two sheet pans if possible.
For the glaze, I mixed up a couple of tablespoons of soy sauce, the juice of half an orange, and a tablespoon of honey. Mix the glaze in with the hot-out-of-the-oven veggies, add chopped scallions, salt and pepper, and you’re in heaven. I snacked on this dish throughout the day.