Wednesday, March 25, 2015

What's For Dinner Wednesdays: Oven Roasted Vegetables with "Magic Sauce"

{Oven Roasted Vegetables with Magic Sauce}

Preheat oven to 425.

Line a baking sheet with parchment paper.

Cut or slice selected vegetables and place in a single layer on baking pan.  Drizzle with olive oil or melted butter and season with salt and pepper.

Bake until fork tender (cooking time will vary depending on what veggies you decide to roast) stirring halfway through.  Usually I bake them about 20 to 30 minutes until golden and tender.

I like:

Green Beans
Brussel Sprouts

While the veggies are roasting you can make the "Magic Sauce"!  An amazing sauce from 101

{Magic Sauce}

½ C olive oil
1 tsp fresh rosemary
1 tsp fresh thyme leaves
1 tsp fresh oregano
2 tsp paprika
2 cloves of garlic crushed to a paste
1 well-crumbled bay leaf
Pinch red pepper flakes
¼- ½ tsp salt
1 TBS fresh lemon juice

Crush rosemary, thyme and oregano (if fresh) until bruised in a mortar and pestle.  Set aside.

Warm olive oil in skillet or pan until hot, remove from heat.

Stir paprika, garlic, bay leaf, red pepper flakes and salt into the hot oil.  Then add the herbs and lemon juice.

Use immediately or refrigerate for up to a week.  Flavors get stronger and better as they age.

Serve it all with some deviled eggs and a salad and you have a delicious dinner!

                               {Quotes to Cook By}

“And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don't believe in magic will never find it.” 

“Ah, music," he said, wiping his eyes. "A magic beyond all we do here!” 

“There are some things, after all, that Sally Owens knows for certain: Always throw spilled salt over your left shoulder. Keep rosemary by your garden gate. Add pepper to your mashed potatoes. Plant roses and lavender, for luck. Fall in love whenever you can.” ― Alice HoffmanPractical Magic

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