I hope your feet are still firmly planted on the ground!
While today’s skies looked innocent enough,
a "perfect storm" of wind, rain & tornadoes has been ravaging the Midwest to the East Coast all day. Wind gusts over 80mph has left destroyed homes, canceled flights,
and naked trees in its wretched wake! I heard the locks on our front door rattle this morning while I was getting ready and freaked out thinking someone was trying to break in. Then I realized it was the wind rattling the entire house. Eek! Stay safe wherever you are!
In happier news, I had the perfect dinner lined up for this blustery, cold, "I just want to be cozy" day. A KILLER Sweet & Savory Roasted Vegetable Salad with Balsamic Glaze (say that 5 times fast!)
It started with the leaning tower of
Oh yes, my salad was packed with all my favorite, Fall, good-for-me’s. Once again, I’m glad I have multi sheet pans in my kitchen collection, ’cause I nearly used ‘em all to create this dish!
I started with a peeled & cubed butternut squash and sweet potato.
They were seasoned up sweetly with a drizzle of extra virgin olive oil, cinnamon & a spoonful of brown sugar.
A match made in Heaven!
Tossed to coat and poured onto a foil-lined, non-stick-sprayed sheet pan.
Next up is some halved brussels sprouts.
Seasoned up simply with extra virgin olive oil, garlic salt & pepper.
FYI you know you love roasted brussels sprouts a little too much when you’ve permanently burned imprints of them into your sheet pans…
I also tossed some fresh asparagus with the same seasonings as the sprouts,
and laid those babies out onto a third sheet pan.
Into a 425 degree oven! Sprouts, squash and sweet potato for 30 minutes (flipped halfway through) and asparagus for 15 minutes.
Do roasted veggies make your mouth water?
I could eat them every night!
Crunchy, deeply flavorful and a texture that’s out of this world. I love ‘em straight off the pan…
alas, some crispy romaine lettuce and savory sauces had other plans!
I laid out my bed of romaine, topped with my roasted veggies then added some dashes of sweet, hot Bone Suckin’ Sauce.
THEN I added a drizzle of one of my very favorite things in the world, Balsamic Glaze.
Balsamic vinegar reduced over medium to medium-low heat until it’s thick like syrup.
Sweet enough to top ice cream, but PERFECT for my roasted veggies.
THEN I did the damned thing…I added BACON!
This salad might be my new favorite thing ever!!!!!!
Sweet balsamic glaze, squash & sweet potato. Savory bacon, brussels sprouts & asparagus.
Your tastebuds will thank you.
And your stomach will too – I am FULL!!! A few more of these roasted veggies may have made their way into my mouth during the creation of this post. I can’t help myself – they’re too good!
In other news, the full moon is messing with my brain and I didn’t fall asleep until 2:30 AM last night. TWO. THIRTY. I got like 4 hours of sleep!!! I’m not exactly sure how I’m alive right now, and not even feeling that tired, but I have a feeling the crash will come soon. I shall be near my bed when it comes.
I’m off! Have a great night!
Since it’s been a couple weeks since we played Three Question Thursday, how about Two Question Tuesday?!
How many hours of sleep do you need a night?
Do you make your bed?
I require at least 7 hours of sleep a night, which is why I’m confused as to why I’m feeling pretty ok right now!
No, I don’t make my bed. I would, but the husband is usually still in it when I leave!