I had some veggies leftover in my veggie drawer that needed to be used so I didn’t waste them. So, what did I do with them? I roasted them, of course! 450 degrees Fahrenheit for 45 minutes = deliciousness!
This time, I used the leftover ingredients from my veggie boullion (see Feb. 9th’s post for recipe) and added potatoes to it. I had 2 leeks, 1/2 fennel bulb (plus some fennel leaves), 4 garlic cloves, 1/2 small bag of baby carrots, and 4 potatoes. I chopped everything up so the pieces were roughly the same size, drizzled with olive oil, salt and pepper, and let the oven do it’s thing. I was nervous about the fennel. Every time I’ve seen it used on a cooking show, they compare it to licorice (which I hate). It does have a licoricey smell when you’re chopping it, but when roasted with everything else, it adds a nice texture and color to the mix.
Dip in ketchup or, if you like a thinner dip, you could use sour cream and a ranch dressing packet. If you’re more adventurous, make a Greek yogurt dip! My recipe below is like a tzatziki sauce with cheese. Mix all ingredients till smooth.
6 oz. plain Greek yogurt
1 tsp. dill weed
1/2 cucumber, peeled and chopped finely
3 green onions, chopped finely
1 garlic clove, peeled and chopped finely
1 c. shredded white cheddar cheese
Salt & pepper to taste