My Sweet Marie

Posts Tagged ‘roasted

Now say that title ten times real fast! Here’s a terrific recipe for veggies that will impress the eyes and the tummy! I love roasted veggies in the fall and with the root veggies in abundance, why not? Here’s how:


  • 2-3 carrots peeled and cut into crudités
  • 1 small turnip chopped into large dice
  • 2-4 beets (pre-cook and peel, 1/4 them)
  • squash cut into large chunks
  • 2-3 parsnips, peeled and chopped
  • 4-5 cloves garlic chopped
  • 1 small red onion sliced
  • 2 tbsp. olive oil (or more if you like)
  • 2 tbsp. olive oil
  • 1-2 tbsp. maple syrup
  • herbes de provence **


  1. Pre-cook your beets either by roasting in the oven or boiling. Peel them and cut into 1/4’s.
  2.  Prep your other veggies and place in large bowl. Toss with most of the oil, spices and vinegar, save a bit of each for the beets.
  3. Toss the cooked beets with the rest of oil,spices and vinegar. Keep separate from the other veggies.
  4. On a parchment lined tray spread the veggies out. Put the beets at one end to keep them from bleeding into your other veggies.
  5. Drizzle the syrup over all the veggies.
  6. Roast uncovered at 375 for an hour or till fork tender.
  7. Enjoy as a side dish to chicken, fish, beef or pork!
  8. ** other spices can be subbed like curry or cumin, any variety.

Well it is January so time to buckle down and shed some of that Christmas weight! I do it every year as I’m sure many of you do too! So my first step is to cut down on the carbs and add in more veggies! So let’s get creative here and do just that! Here’s how I roast my veggies. I like to do a lot up and then re-heat the leftovers the next night!


  • broccoli cut into florets (1 head)
  • 1 med onion cut into large dice or sliced
  • 4-5 cloves garlic chopped
  • 1-2 carrots sliced thick
  • 1 beet peeled and cubed
  • 1/2 head cauliflower
  • 2 cups cabagge chopped (red or green)
  • 1 zucch cut sliced thick or half moons
  • mushrooms sliced thick
  • 2-4 tbsp. olive oil
  • 3 oz goat’s cheese optional
  • 2 tbps balsamic vinegar


  1. Prep all your veggies and toss in a large bowl.
  2. Toss with the olive oil and lay flat on parchment covered trays.
  3. Roast at 375 for 1 hour or till desired tenderness.
  4. If you like, after pulling out of oven toss some or all of the veggies with the goat’s cheese and balsamic dressing.
  5. Pairs well with any meat, but this and a chicken breast make for a very healthy dinner!
  6. Any veggies can be put in this, so use your imagination and go crazy!! Enjoy!

As I said in my last post, we’ve been eating a lot of asparagus, so I thought I’d share a few ideas with you! here’s just a few and I’d love to hear how you like to prep your asparagus!

  1. Grilled in the oven with a bit of olive oil, salt and pepper. No cover, just flat out on a tray and roasted at 375 for about 15- 30 minutes.
  2. Steamed, served with lemon!
  3. Steamed or roasted and served with a shaving of parmesan.
  4. BBQ in a foil pack with olive oil and salt and pepper!
  5. Wrapped in prosciutto. Take 5 or 6 spears, wrap a slice of prosciutto around them and roast in the oven as above.
  6. Stir fried with shrimp and served over pasta tossed with olive oil or butter and parmesan cheese.
  7.  Cream of asparagus soup! follow any of my cream soup recipes subbing the asparagus for the said veggie(broc or caul.)
  8. In a stir fry with portabella mushrooms, onion and yellow peppers and some chicken strips. Serve with rice, dinner!
  9. In a quiche!
  10. Asparagus A la cashews! Stir fried with cashews, garlic and ginger. top with soy sauce and sesame oil!

There you have it, ten ways to serve asparagus! Go forth and pee green!


Sweet Marie

Always on the look-out for new dinner ideas, my curiosity was peaked the other day when a friend mentioned she once cooked a chicken with grapes in the oven. After a few instructions, I proceeded to the nearest grocery store and got me a chicken! Who knew there was something I hadn’t done to a chicken! You must try this recipe out, it is delicious! Thanks Cathy for the idea!


  • 3 lb whole roasting chicken
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1-2 tsp. herbes de provence
  • 1 lb of grapes ( I used red but green would work too, any color really)


  1. Preheat the oven to 350.
  2. Melt the honey and stir in the mustard.
  3. Rub the chicken with the honey/mustard mix. Sprinkle with the herbs.
  4. Place in a greased roaster and surround with the grapes that have broken from the stems.
  5. Roast till the juices run clear, about 1.5 – 2 hours.
  6. I served my chicken with asparagus, salad and the grapes but I’m sure taters or rice would be nice too!
  7. Enjoy!


Recently we had our large family Christmas party. Luckily with our family, everyone brings a crock pot or roaster of something and you have loads of food! This year’s theme was comfort foods and Andrew, my god-son and a grown young man, brought a huge roaster of Kapusta. He asked me if that would be acceptable and I said “sure” not having a clue as to what expect. I knew if Andrew was making it, it would be good, tasty and healthy! I was right, it was so good that I have been thinking about it and finally today I have a roaster in the oven cooking! I consider this healthy as it’s all veggies, no fat, how bad can it be? I have to tell you that of all the foods that I could eat that night, it was a toss up between kapusta and the veggie cabbage rolls as to which was the best dish there! I hear the shepherd’s pie was pretty amazing too but I missed out on that one! Anyhow, here’s the easy directions!


  • cabbage sliced
  • 1 jar of sauerkraut with juice/wine/vinegar
  • 1 can of sliced mushrooms with juice (2 if large cabbage)
  • 1  onion sliced


  1. Pre-heat oven to 350.
  2. Layer the cabbage, sauerkraut, onions and mushrooms in a large roaster, using the juices from the kraut and shrooms.
  3. Cover and roast for 2 hours or longer, it will be ready when the cabbage is completely soft and cooked through.
  4. Enjoy with a side of pork or chicken, ribs, beef, any meat at all!