Roasted Vegetables

My husband is on leave and we are enjoying a staycation. And although I have lots of extra help with my daily chores, I keep finding myself taking short cuts on even the simplest tasks. For example, when my family wanted a pumpkin pie and I didn’t feel like making a crust, I made a crustless pumpkin pie. And I discovered that pumpkin pie works really well without a crust (and not only is it less work – it is less calories!)

This recipe is born out of laziness. I was planning on making Roasted Sweet Potatoes and Cauliflower and Green Beans with Garlic, but I was tired and didn’t feel like dirtying an extra pan, so at the last minute I tossed the green beans in with the roasting vegetables.  

Ingredients:

3 medium sweet potatoes, cut into bite size pieces 
1 head of cauliflower, cut into florets
2 tablespoons of olive oil 
1/4 teaspoon coriander
1/2 teaspoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons parsley
3 dashes of coarse ground pepper
1 lb. green beans
several extra dashes of spices

Directions:

Spread the sweet potato pieces and cauliflower florets on a greased cookie sheet.

Drizzle olive oil over the sweet potato and cauliflower. Toss to coat veggies. Sprinkle the spices over the sweet potato and cauliflower pieces.

Cook at 400 degrees for 20 minutes. Add green beans to the vegetables and toss. Add a couple of dashes of  garlic powder and pepper. Cook for 10 more minutes or until all veggies are fork tender.

I achieved my goal of feeding my kids several different colors of vegetables with a minimum number of dirt dishes. And now you know the real reason I feed my family so many salads.

How do you cheat on dinner when you are feeling lazy?

For more delicious recipes, visit Hearth and Soul Hop, where you will also find a celebration of the 12 Days of Bloggie mas!