Serves: at least two
Roasted Veggies
10-12 small red potatoes (the smaller the better)
2 large carrots sliced lengthwise thinly
1 whole clove fresh garlic, peeled and separated into pieces.
10-12 brussel sprouts
3 tablespoons fresh rosemary chopped
3 tablespoons fresh parsley
2 teaspoons fresh paprika (mostly for the color)
1 teaspoon fresh (or dried) thyme
a fair bit of olive oil
salt and pepper to taste
Wash and dry the potatoes thouroughly. Cut the small ones in half, cut the bigger ones into quarters. Mix the potatoes, garlic and carrots together. Add all of the spices and plenty of olive oil (so that the potatoes get nice and crispy). Place in a baking dish and bake at 375.
The brussel sprouts will go into this mixture, but, because the potatoes and carrots take so long to cook and get crispy, it is best to wait until the veggies are about 10 minutes away from being finished before adding them. Overcooking the sprouts is a remarkably easy way to ruin the entire dish.
Start by washing the sprouts. Peel off the outer leaves (especially if they are discolored, damaged or dirty) and cut sprouts in half.
When the potatoes have softened but haven’t become crispy, add the sprouts. Cook until the sprouts are cooked through and the potatoes are crispy.
Paprika Tilapia
2 Tilapia fillets
juice from one lemon
plenty of paprika
salt, pepper and olive oil to taste
Marinade the fish in the lemon juice, paprika, salt and pepper for no more than 10 minutes. The fish only takes 2 minutes a side, so plan accordingly. Get a skillet nice and hot and lightly coat it with olive oil.
Toss the fish and all of the accompanying juices into the skillet. Carefully flip after two minutes, cook the second side for two more minutes and serve immediately.
The soft and light texture of the fish interplays perfectly with the crispiness of the roasted veggies. This is a perfect, easy and light dish for the winter. Enjoy.
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