Sep 29, 2016

Snapshots from Dinner

roasted_vegetables_beforeRoasting vegetables is just about the easiest way to cook them. I love this dish so much, probably because roasting brings out the sugar in vegetables so they are sweeter, and in many cases, have more nutrients than they do raw.  Today I used red potatoes, sweet potatoes, red & yellow peppers, green beans, Brussels sprouts, red onions, and carrots. I added some olive oil, salt & pepper and roasted them at 400 along with my pork tenderloin. Here they are after roasting…

roasted_vegetables_afterThis may look like a lot but between the two of us there was not one piece of vegetable left on this tray. We usually save some of the sweet potato slices for dessert because they are so sweet after roasting. With all these beautiful colors, the antioxidants here are enormous. I have two recipes you might like. One is just the roasted vegetables as a side dish. The other is what I made tonight, my fabulous pork loin dinner. (there’s no pork left either!)

pork_loin_dinnerPork is one of the leanest meats you can find, and so delicious! Click here for the recipe. – Jenny Jones

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