Lazy days at home are great, especially after recovering from hyper, kiddie birthday parties! Shadow didn’t even go, but still needed to recover.
By the afternoon, my bored and pouting dog wasn’t acknowledging my existence until I agreed to take her on a long walk.
After many loads of laundry and catching up on much needed kitchen sterilizing, I got around to using up the cute, mini sweet potatoes I got in last week’s farm box. But I had no clue what I wanted to do with them and kind of went with it as I started chopping.
I sliced them into 1/4″ thick rounds and tossed in a bowl with sliced onions, tomatoes, and red peppers with a little olive oil and Lawry’s Seasoned Salt.
Then spread them out on a baking sheet and baked for 40 minutes at 350 degrees.
The result was slight crisped edges with warm, gooey insides – perfect.
I served the roasted veggies with the nacho hemp sauce from Kristen Suzanne’s Hemp Recipe book, one of my regular favorites, and fresh veggies for dipping.
And odd, but veggie-loaded dinner. I think I’m making up for the lack of them yesterday and eating too much raw chocolate cake at the birthday party. :-)
And here it is Sunday again, how did that happen? Seems like I was just celebrating Friday! Now I’m getting ready for another busy week, ugh.
Are you a fan of roasted veggies? What’s your favorite combo to roast?