Just in time for Thanksgiving, a day of gluttony that I rejoice in (what Commandments?), I wanted to share the second basic dish in what has now been officially dubbed the “Save Money, Get Skinny” mission: roasted vegetables. At this time of year, the usual culprits are Brussels sprouts, cauliflower and broccoli (cauli-broc duo shown below).
A combination of tips from my college bestie Susie and wonderful new deskmate Sara, this is foolproof and repacks well as a lunch for a couple days. After washing and chopping up all the veggies, removing any nasty bits (and the outer layers of the sprouts), toss them with couple tablespoons of olive oil so they’re lightly coated, throw in some fresh lemon juice, and sprinkle with salt and pepper. Bake them in a 400 degree oven for about half an hour (more or less- I have a gas stove, supremely inconsistent) on a cookie sheet covered in tin foil et voilà: healthy deliciousness for the next three lunches. Money in the bank and negative calories. OK, that’s a stretch (can you already tell I love to embellish?), but it’s still all around pretty great. Roast away as you contemplate stuffing and gravy and pies, oh my!