Roasted Cabbage and Carrots

Last month, while we were in North Carolina visiting our families, Travis' mom made us one of the most yummy side dishes...cabbage and carrots with a splash of lemon and garlic.  You  need to try it.  Seriously.

This is on our regular rotation of meals now - it's healthy, cheep and delicious - perfect!




Ingredients

1/2 head of cabbage
6 oz shredded carrots
1.5-2 Tablespoons olive oil
Lemon juice (1 Tablespoon + extra)
Garlic powder
Salt

Directions

Chop cabbage, separate leaves and discard hard white pieces.

Place into a Pyrex dish with carrots.

Toss in olive oil, 1 Tablespoon lemon juice, garlic powder and salt.

Bake at 350 for 30 minutes or until done.

Add another splash of lemon juice and serve!

You won't be disappointed!

Cinnamon Sugar Acorn Squash

If every vegetable I ate could be roasted, I'd be the happiest girl.  I love roasted veggies...like...LOVE them!  One veggie I'd hadn't tried my hand at was the acorn squash, so earlier this week, we gave it a shot.  Here's what we did.

Ingredients

1 acorn squash

1-2 Tablespoons butter, softened

2 Tablespoons brown sugar

Salt

Cinnamon

Directions

Wash and cut your acorn squash in half.  Remove seeds and the stringy insides, then score the insides with a knife.  (Be careful cutting and scoring your squash - they are really hard to get into!)

Soften (almost melt) 1-2 Tablespoons of butter and brush on the edges and across the inside of the squash.  Sprinkle with salt.

Put one tablespoon of brown sugar in the center of each half.  Using the back of your spoon, press the brown sugar so it coats the inside.  Sprinkle with cinnamon.

Fill a baking dish with 1/4 - 1/2 an inch of water, and place the squash halves in the dish, cut side up.

Bake 60 to 75 minutes or until fork tender.  Then scoop out the squashy deliciousness!