Roasted vegetables

We went camping this past weekend and I disconnected myself from the internet for two days. How freeing! But I am concerned that the world may go to hell in a hand basket while I’m not watching, and then what would I do?

Camping weekends are usually rainy and cold. That is just our luck. This one was no exception but the sun did come out for a spell on Sunday morning. We sat around reading real books, the ones where you actually turn the pages. We acted like the old people we are by hitting the sack by 9:00 each night. No time for a campfire!

We did not eat our steaks while camping so we fixed them for our Sunday supper. I roasted the vegetables that I had taken along and added Brussels sprouts. Hubby does not particularly care for Brussels sprouts but I figured roasting them would make them okay.


This concoction is 4 red potatoes, 2 carrots, 1 onion, and 1/2 package steam-able baby Brussels sprouts. This is dressed with 1/8 cup olive oil, 1 teaspoon balsamic vinegar, 3 fresh sage leaves, one sprig of fresh rosemary, one sprig of fresh thyme, and a few snips of fresh parsley. I roasted this at 425 degrees F for one hour, stirring twice during that time.

Hubby grilled the bacon wrapped beef (an Aldi product that is fabulous!) and we had our dinner. Yum! A lovely dinner for the winter-ish spring day!20170507_204434264_iOS


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