I cook up a big pot of stew every other Wednesday. It’s a traditional sort of stew, not too fancy, just chunks of beef, tons of vegetables, a little broth, a bit of flour and some choice seasonings. Today for some reason I cut up way too many vegetables. I knew that just wouldn’t do. I’ve got a hungry hubby to feed tonight, after all, and we all know guys tend to fuss over an unbalanced veggie-to-meat ratio. Sure, I could have bagged and fridged the veggies for another day, but then I got a better idea. Why not turn them into baked fries fit for a kid?
Here’s the recipe.(My daughter adores this!)
Sweet Veggie Fries
What you’ll need:
1 1/2 pounds carrots
1/2 pound asparagus sticks (Optional, but Charlotte luvs em!)
1/2 pound sliced sweet pepper strips (gold, green, red…whatever ya got)
2 teaspoons sugar
2 1/2 tablespoons extra light olive oil
nonfat cooking spray
-First, preheat your oven to 425 degrees. Spray a shallow baking pan with nonfat cooking spray.
-Take your peeled, sliced carrots (cut once crosswise, then twice lengthwise to get nicely sized strips.)
-Combine your oil, veggies, sugar, olive oil and some optional spices (pepper, salt, etc) in a bowl and stir until you’ve got a nice even coating on your multi-colored veggie medley. Place the veggies in the pan. Try not to overlap them so they cook evenly.
-Bake for approximately fifteen minutes, or until veggies are tender.
-Let cool and serve.
This is a nice way to get rid of excess veggies and serve your young one a delicious, nutritious munchie. Enjoy!
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