Roasted Root Veggies

This a classic common sense recipe. By that I mean, there really isn’t a recipe and you should probably learn this and add it to your portfolio of skills. It’s easy, delicious and can be adjusted to match many meals.

It’s perfect for daily dinners or if you splurge on some multi-colored carrots it can be fancy enough for gatherings and holiday dinners. I love drizzling this with some balsamic glaze or throwing a handful of leftover veggies on a salad the next day for lunch.

I’ve included rough ingredient estimates because I don’t think I’ve ever measured them.


  • Ingredients:
    • 4ish cups root veggies: carrots, sweet potatoes, red, yellow, purple potatoes, etc.
    • 2-4 tbsp olive oil
    • salt
    • pepper
  • Directions:
    1. Preheat oven to 400 degrees.
    2. Chop your veggies into 1-2 inch cubes/chunks.
      • Note: The smaller you cut, the faster they cook. If I’m in a big hurry, I chop them tiny to cut the cooking time down as much as possible.
    3. Toss the veggies with the olive oil, salt, pepper, and any additional spices you want.
    4. Spread them out on a lined baking sheet and bake 25-35 minutes,
      • Note: You’re looking for the insides to be soft when poked with a fork and outsides that are slightly shriveled/crisped.
  • Alternate variations:
    • mix it up with some different combos.
      • garlic powder and smoked paprika
      • rosemary and basil
      • apples and onion
      • lemon pepper and chives
      • cayenne and chili powder
      • add some sausage straight to the pan and make it a full pan dinner
      • the variations are endless, go crazy with them!

 

Prost! Mahlzeit!
Esther

Friday Faves: Trader Joes (Christmas edition)

Over here at CSK, we really love Trader Joe’s. From the prices to the variety of items, it just doesn’t get any better. During the holidays it can be hard to find the time to figure out decorations, make cookies, etc. so we thought we’d share some of our favorite Trader Joe’s shortcuts.

  1. Pie crust
    • Making your own pie crust is (though worthwhile) very time-consuming and most pre-made pic crusts taste like all the preservatives they have in them. But let us sing the song of the Trader Joe’s premade pie crust. They’re flaky; they’re subtly sweet; they’re crumbly. It’s the perfect “buttery flaky crust.” (Anyone? Anyone?).
    • Tip: make sure you roll it out yourself to make it a little thinner. These pie crusts can be pretty overwhelming to a galette or a two-crust pie if you don’t thin them.
  2. Macarons
    • As we said, who has time to make fancy desserts for all the Christmas parties? Not us. But thankfully ol’ faithful TJ’s has so many great premade desserts. These are one of Essie’s all-time favorites.
  3. Veggies & Greens Salad Mix
    1. We love all of their salad mixes, tbh, but this one takes the cake. The crunchy veggies with the sweetness of the dried pear and the saltiness of the pistachios is a combination worth fighting for. And don’t get us started on the honey-ginger dressing. We also like to add a little sharp cheddar crumbled on top for an extra boost of protein.
  4. 3-Cream Brie
    • Good cheese can be SO expensive. We used to groan when we saw photos of beautiful charcuterie boards, because we knew it’d be around $50 to make even the smallest one. Not so, thanks to TJ! You can get this creamy, sexy brie for so cheap. Grab a baguette and some dry Italian salami and it’s the prettiest little appetizer you’ve ever seen.
  5. Eucalyptus
    • Balsam is great. We love evergreens, really we do, but sometimes you just want something a little different for your Christmas wreath or centerpiece. TJ’s has beautiful eucalyptus for cheap and when combined with a sprig of red berries it looks delicately festive.
  6. Chocolate Mousse Cake
    • Really this should read: CHOCOLATE MOUSSE CAKE. CHOCOLATE. MOUSSE. Want us to say it one more time? No? Ah, ok. We can chill. But really, we don’t think this one needs any explanation.

There you have it: our top six favorite shortcuts for this month. What are your favorites?

Happy cooking!

-Essie + Hannah