One of my favorite cooking methods of the summer is grilling. Not only is it a healthy, delicious way to cook meat, but it is also a break for me. My husband does all the work.
Now when we first bought our grill, I was silly and announced to the ‘world’ that I was going to learn how to grill. I would not let the fear of lighter fluid, charcoal, and matches — ultimately the fear of an explosion — deter me. After all, what is home-owner’s insurance for but to give me confidence to play with such things on my wooden deck? But after Nate and I had grilled only twice, I learned two lessons. #1. Nate is a natural pro when it comes to cooking meat over charcoal. #2. Nate loves grilling, and I love having a night off from cooking.
So my not learning how to grill is a win-win situation! (I think our home-owner’s insurance should go down because of this, don’t you?).
Anyway, last night, Nate cooked a steak on the grill, and — as always — it was juicy perfection. And this is coming from a girl who doesn’t really care for steak. I do think he had a bit too much fun out there though. I walked onto the deck at one point and found him gazing at the ground. He claims that he had dropped his steak turner, but I’m convinced that he was pretending to be a frontiersman and threw the thing. 😉
While he was busy grilling up the meat, I was inside putting together some simple, roasted veggies. Roasting vegetables is my new favorite way to prepare veggies. Nate and I are not huge fans of carrots, for example. But when tossed with a bit of olive oil and honey, then baked until slightly chewy and brown… well… it takes the carrot to a whole new level. And when the same thing is done to a sweet potato, well, it reminds me of a sweet potato fry… without the added fats of deep-frying.
I didn’t measure my ingredients but I’ve included below an estimation of what I did. If you’ve never tried roasting veggies before, then you need to try it soon. Soooo good! (For the record, Nate isn’t a huge fan of the roasted sweet potatoes, but he loves the carrots. So try those first if you’ve never roasted before). 🙂
Peel and slice carrots into coin shapes. Place into a plastic bag and drizzle with a bit of olive oil and also a bit of honey. Pour onto a cookie sheet, coated with nonstick cooking spray. Sprinkle with salt. Bake at 425 F for about 12-14 minutes (turning halfway).
Roasted Sweet Potato
Wash sweet potato and then slice it into coin shapes. Spread onto a cookie sheet, coated with nonstick cooking spray. Sprinkle with salt. (Honey would probably be good with these as well). Bake at 425 F for about 20-25 minutes (turning halfway).