[Food Series] Roasted Leeks & Carrots

Sometimes I fall in to a rut when it comes to cooking. Chicken and rice, Fish and Broccoli, Pork and ... er, um, rice? As a work-at-home mom, it can be challenging to keep dinner time new and exciting. Sometimes, all it takes is a thick slice instead of a fine dice or slow roasting in lieu of sauteing and out of nowhere you have an exciting and delicious, new dish! That's precisely how this dish came into existence! So incredibly simple, bursting with nutrients and mouth-watering flavor. Enjoy!

Ingredients
6 Carrots
4 Leeks
8 Garlic Cloves
4 tablespoons of Olive Oil

Preheat the oven to 350 degrees. Peel and quarter the carrots, legnthwise. Remove the tough, fiberous outer laters of the leeks, then slice them on the diagonal, about 3 inches thick. Peel the garlic, leaving them whole. Toss everything in the olive oil and bake for about an hour. That's IT! Enjoy!

[Food Series] Roasted Cauliflower, Brussel Sprouts & Leeks

It's pretty common knowledge that our household is cauliflower-obsessed and leeks are something I always have on hand. It goes without saying, we are veggie eaters! If you have veggie eaters in your house, this one couldn't be any easier or more delicious and nutritious! Enjoy!

Ingredients

1 medium Leek

1 head of Cauliflower

2 cups Brussel Sprouts

1/2 cup Olive Oil

Salt & Pepper

Watch how easy this is... Preheat the oven to 425 degrees. Give a rough chop to the leeks and cauliflower. Shave the brussel sprouts. Fully coat the veggies with olive oil and sprinkle with salt and pepper. Spread them evenly out on to a baking sheet and bake for 30 minutes. Stir them, then put them back in the oven for another 30 minutes, then serve with Roasted Chicken or your favorite protein! Enjoy!