1 Red Onion
4-5 New Potatoes
Extra Virgin Olive Oil
Coarse Black Pepper
I regularly prepare a lean meat along with a vegetable of some sort as part of my daily diet. I am convinced of a couple of things as a result of my dietary experiments over the past two years. First, I believe unwaveringly that what you put into your body dramatically affects how it will perform throughout the day…which means that what you eat will directly affect how you feel. Second, I believe that eating well (read: healthily) is less expensive and more filling than eating foods (the fast kind) that disproportionately adversely affect your overall health. However…if you’re like me (fast food was my norm), you’ll have to train yourself to change.
Snap the ends of the green beans and place them in a large bowl.
Peel the carrots and chop them diagonally into 2-inch pieces. Place in the same large bowl.
Chop the red onion into large pieces. Place in the same bowl.
Quarter the new potatoes. Place in the same bowl.
I actually have a composter in my backyard. Unfortunately it is broken. I haven’t had time to fix it just yet, so I haven’t. However, I still discard my trimmings in a separate bowl…destined for the composter (which is broken)…because I want to be a better human than I actually am. So do you.
You’re in good company.
Drizzle the vegetable mixture with a generous amount of olive oil. For this, and because I use olive oil nearly every day, I keep a selection of Greek, Spanish, and Italian olive oils (from Sprouts) in my kitchen at all times. They aren’t as expensive as the imports, and they have great flavor.
After you’ve drizzled the vegetables with olive oil, sprinkle with generous portions of garlic salt, coarse black pepper, and Italian seasoning. Mix thoroughly with your hands.
Place on a baking sheet, brushed with olive oil.
Bake for 30 minutes on 425 for a bit of a char. I prefer my roasted vegetables that way. For less of a char, roast for 15 minutes.
Plate and serve.