Roasted Veggies

We had the best dinner. It's a good thing we don't have kids, because there wouldn't have been enough to feed them, too ... except it was mostly veggies, and kids don't eat veggie anyway, right? And if you aren't a fan, here's what you have to do:

Preheat your oven to 400 degrees. Chop up your veggies. We had (giant farmer's market) carrots, a head of cauliflower, and two zucchini. Cover three (or however many you need!) cookie sheets with aluminum foil. Arrange the veggies (by type) on the sheets. Coat with some combo of oil and seasoning. For the carrots, I used coconut oil, cinnamon, and salt, and for the cauliflower and zucchini, I used olive oil and a Greek seasoning blend we bought at the St. Charles spice shop. 

We put the cauliflower in first, for 30 minutes, the carrots for 20, and the zucchini for 15 (I looked up roasting times and then guessed, based on having them all set at 400 - check them for your preferred softness). We had some leftover chicken breast with it, but it would be great over rice or quinoa for a meatless night. 

Here's my boy Chico in TWO blankets and my Steelers hat. It's so cold! Everyone at the gym was complaining about how much they've been eating, and then that they had to come to the gym to work it off, even though it's cold! Once you get there, you warm up, and it's HOT! 

I also ran on the treadmill which watching a Dean Cain Christmas movie. I've loved him since he was Superman!