Roasted Easter Dinner–Recipe
While everyone enjoys big Easter dinners with family after church services, I took a nap.
It takes a lot out to set up the services for Holy Week so I was sleepy. Same thing happened at Christmas when we ordered Chinese food.
This year I wanted to cook dinner even if we ordered sushi for lunch – and my cupcake. Easter is a fabulous holiday celebrating new life in Christ and I wanted to celebrate the new life with spring vegetables in my favorite. Roasting takes little prep and allows me to accomplish other tasks while dinner cooks itself. My new food motto…”If you roast it, they will come…to the table.”
Simple Spring Veggie Roast
Grape or cherry tomatoes
White wine vinegar
- Take pretty pictures of veggies because they are so colorful. Okay that’s just me, but they are pretty. Preheat oven to 400 degrees. Line baking trays with aluminum foil for easy clean up.
- Cut asparagus in half or three segments. Slice radishes using mandoline or very sharp knife. Place both in a bowl with tomatoes.
- Add 2 tbsp. olive oil, 8 tbsp. vinegar, garlic powder and salt to taste. Combine using tongs and spread onto pre-prepared baking sheets.
- Roast for 35-45 minutes depending on how hot your oven is and how crispy you like your veggies. Meanwhile, mist pan with olive oil and “fry” an egg until runny.If runny eggs skeeve you out, cook how you like…but you’re missing the fun of runny eggs dripping into your veggies.
Enjoy each spring filled bite. Confession: I went back for more veggies…they were spring-rific!
To save time throughout the week, we roasted a ton to throw on salads, fill sandwiches, bulk up wraps, scrambles and whatever else you can dream up. I’m imagining some fun with my Eggplant Bacon. Perfect because asparagus is in season and the tomatoes pop in my mouth, like little spring bombs.
What recipe says SPRING to you?