Lunch one day over the weekend; roasted veggies and fried eggs. The veggies: carrots, turnips, beets, red cabbage, green cabbage, onions, brussel sprouts, heirloom sweet thyme. I always used to restrict the contents of my roasting pan to root veggies, but the cabbage and sprouts roast up beautifully and add a nice flavor dimension to the dish. The turnips, cabbages and beets were the last of the veg from our garden, they held up well all this time! Thankfully there is still lots more of that thyme. I love that thyme. There are huge snow covered patches of it in my garden and a small pot on my windowsill, along with many jars of dried herb in my pantry. I think a pot of it, in tea form, might be in order on this damp and dreary day.
I made the veggies late the night before. Steve fried me 2 eggs while they heated up, which was just what I needed and I ate them on the futon with my feet up and under blankets. Such a long week we have had!
In this new year, I’ve been invited to join some talented bloggers on a new series called, “Feeding Our Families”, spearheaded by the lovely Renee of Heirloom Seasons. We’ll be posting once a month, covering all sorts of related topics, with each writer bringing her own personal experience and views to the topic. I can’t wait to see what comes out of this collaboration. Inspiration is sure to abound.
Expect posts this week by:
Melody, I have never roasted green cabbage before, and that sounds so appealing to me right now. So does something made by my husband while I sit under a blanket by the cookstove.
xo Jules
Mmmm, the veggies and eggs look so good to me. Something I’d love to eat for breakfast.
I am looking forward to reading your food posts- as I have always been inspired when you share kitcheny things here! HUGS
I love roasted veggies! I roast all kinds and I really like roasted cauliflower, broccoli or bok choy. I also look forward to reading more food posts here. Warmly, Sarah
Oh, that all looks so good, and beautiful too!
I find it very funny that I just wrote about roasted cabbage also! Roasted vegetables must be one of the simplest side dishes ever. Though I should really get more creative with mine.. such a wonderful medley you have there!
Thank you so much for doing this with us!!!
XO Renee
What perfect timing! I read your post while pondering what to do about dinner last night, and it was the perfect inspiration! I chopped up celeriac (a little frozen from our bulkhead root cellar), turnips, carrots, parsnips, and one purple, one green cabbage. I made two pans of roasted loveliness which tasted fabulous last night for dinner and will certainly taste equally wonderful left over as part of my lunch today. I did ponder having some of them for breakfast with my eggs, but held out for lunch! Thanks so much for the simple and delicious inspiration.
I’m all for veggies for breakfast