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January 7, 2026
Golden & Glorious: Classic Roasted Root Vegetables
There’s something undeniably comforting about a tray of perfectly roasted root vegetables—the kind that fills your kitchen with irresistible aromas and makes every meal feel like a cozy celebration. This Classic Roasted Root Vegetables recipe brings together the natural sweetness of butternut squash, carrots, and sweet potatoes, paired with tender onion pearls and fragrant fresh rosemary. A drizzle of olive oil, a pinch of salt and pepper, and a pop of rosemary are all it takes to transform simple ingredients into a colorful, flavorful side dish that’s as beautiful as it is delicious. Whether you’re serving it alongside a holiday feast or a weeknight dinner, these roasted vegetables are a timeless crowd-pleaser. The recipe can be found here. Start by preheating the oven to 400 degrees F and line a baking sheet with parchment paper. Peel and slice the veggies into approximately 1-inch pieces (for the squash and potatoes) or … Continue reading
January 20, 2020
Ratatouille (Vegan)
Ratatouille (pronounced rat-tuh-too-ee) is an incredibly colorful and healthy dish! Ratatouille is typically a stewed vegetable dish that’s packed with fresh product; anything from tomatoes, eggplant, zucchini, squash, bell pepper, onions, etc. You can include all of the vegetables listed above or just a few. Personally, I like to use onion, zucchini, yellow squash, and tomatoes. The recipe can be found here. Preheat the oven to 350 degrees. Lightly spray a 6×9 baking dish with olive oil spray and set aside. You can also use an 8×8 baking dish if you don’t have a 6×9 baking dish. The shape of the pan really doesn’t matter, just pay attention to cooking times because it will vary by a few minutes if you use a larger pan that listed in the recipe. Slice the tomatoes, zucchini, squash, onion, and basil (and whatever additional vegetables you are using). You want the sliced to … Continue reading
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