Roasted Veggies

Hello sweet readers!

I hope I haven't lost you all :) I am working on a bigger post about everything cake, buttercream, ganache, truffles, tiers, toppings at the moment, but in the mean time I am itching to give you a little trick I used yesterday when roasting some cauliflower and sweet potato. 

I wanted a quick but filling dinner between classes, so I biked home and scavenged around a bit in my fridge and cupboards to throw a meal together that could get me through a three hour lecture on the changing trends in labour relations (i.e. something that would also keep me awake!!). 

And guess what I discovered? The best seasoning for roasted veggies in a pinch is.................... taco seasoning! It makes sense, in most taco seasonings you have chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, etc., so basically what I usually sprinkle on my cauliflower before roasting it, but this was just so easy!! Especially if you're a student like me and most meals you make need to be made in about 10 seconds while brushing your teeth and finishing up a reading. Also, if you don't have a stacked spice rack you can just buy a pack of taco seasoning for a couple bucks and voila!

So here are the deets on the steps I took to achieve crispy mouthwatering roasted vegetables:

Ingredients:

✿ One head of cauliflower

✿ One sweet potato

✿ One package of taco seasoning

✿ Drizzle of olive oil

Directions:

- This is very simple, so follow closely :) 

- Preheat the oven to 400ºF.

- Cut up the roasted cauliflower and sweet potato into bite sized pieces (pictured above).

- Place on a baking sheet and drizzle with olive oil.

- Sprinkle a little taco seasoning on the veggies. You don't need to use the whole pack.

- Bake for 30 minutes or until golden and crispy.

- Serve on toast with hummus, in a salad, in a wrap with fresh vegetables, or shove it in your face because it's THAT good.

 

I'll be back soon with more goodies to share!!

xox

G