As I muddle my way through finals, I find that simple meals are the way to go. Of course, as my housemates have noticed, the more studying I have to do, the more likely I am to be in the kitchen. Baking is my favorite way to procrastinate, and an exam will likely lead me to cornbread/muffin/cookie heaven. In fact, one of my housemates chided me to study and "be a good girl and stay out of the kitchen" tonight. Only a food blogger would have to be kicked out of the kitchen, right? Or a nutrition student...
Shrug. Sometimes I study. Sometimes I cook. But here's a recipe that allows for both. Sweet parsley-glazed roasted vegetables require only a few minutes of prep, then I pop them in the oven, turn on the timer, and study. Ideally.
Sweet Parsley-Glazed Roasted Vegetables
Combination of root vegetables and/or brussel sprouts (I used 1 large turnip, 1 large sweet potato, and 8 brussel sprouts)
1 Tbsp. olive oil
1 large garlic clove, diced
1 Tbsp. diced fresh parsley
1/8 tsp. powdered stevia
1/2 tsp. sea salt
black pepper to taste
- Preheat the oven to 350 degrees F.
- Scrub and chop the vegetables; you can do large chunks or thinner slices if you want a crispier veggie. However, you'll have to reduce the cooking time for thin slices. Arrange the vegetables on a baking sheet.
- In a small bowl, mix the olive oil, garlic, parslep, stevia, and sea salt. Brush over the vegetables, tossing to coat as evenly as possible. Add black pepper to taste.
- Bake for approximately an hour, turning the veggies with a spatula about halfway through.