Tuesday, February 15, 2011

Roasted Root Veggies with Couscous

Oh, how I love roasted veggies, so delicious, sweet and carby.  And this is one of my favorite ways to prepare them...

Preheat oven to 350ish (if you're short on time, you can up the temp to as high as 450 to speed up the cooking time)

Cut up a selection of root vegetables.  We tend to use a mixture of carrots, potatoes, beets and onions.  Toss your veggies with olive oil, pepper and salt.  Dump in a oven safe dish with a lid (this is the perfect time to use cast iron.  Oh how I love cast iron cookware).  Pop in the oven for 45ish minutes.  They're done when they're fork tender.

When the veggies are about 5 minutes away from being done, cook your couscous following the directions on the box.

To serve: spread a layer of couscous on the plate, top with veggies and sprinkle with feta.

This is absolutely one of my favorite dinners.  As my husband tends to be a bit more carnivorous, we generally add some chicken to his plate.


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