I have a mega surprise for you guys, but you’ll have to wait until Sunday to know what it is. I am so excited about this that I can hardly contain myself. 😀
In other news, I made some awesome roasted vegetables last night (not to brag). But I would like everyone to know that the roasted vegetables resulted in Sean eating more than one stalk of asparagus!
Ok, so I often roast potatoes, mini-potatoes, Yukon Gold, you know, no biggie. But I decided it would be good to mix some other veggies (non-starch veggies) in. So for a while I’ve been adding carrots to the mix (yes I know they metabolize as starch). But last night, oh last night, I added asparagus.
When Sean saw me chopping them (I made no attempt to hide them this time), he said, “You know, I was ok with green beans, but I’m too thrilled about all the asparagus.”
He soon ate his words (and his veggies) when I scooped them up on his plate. In fact, we had pan-sauteed chicken, roasted potatoes, carrots and asparagus, and heaping bowls of salad.
We had so many vegetables! I’m so proud. So, wanna know how I did it?
I take a packet of Lipton’s Onion Soup mix and a little less than 1/3 a cup of olive oil and about 1/4 cup water. I mix that all together and then coat the chopped veggies in the onion soup mix.
It makes them so flavorful that Sean obviously forgot he was eating a green food.
I roast the veggies either in a 9 by 9 pan with foil, or on a cookie-sheet like pan (with edges!) without foil (depending on how crispy you want them) for 30-40 minutes.
I will say that Sean did use ketchup on his onion veggies, but I am still pretty excited that he ate more than one scrawny stalk of asparagus!
Personal victory. Tonight I’m making turkey bratwurst and sauteed green beans.