Tangy Roasted Veggies

I'll have that food blogger rant for you soon. Promise. But today I wanted to share a quick way to jazz up a simple meal. Simple because our weeknight dinners are far from culinary masterpieces, but they're tasty anyway. I mean who has time to really COOK during the week?

I roast a lot. (A LOT!) It can get boring.

So, here's something fun:

Chop up sweet potatoes, bell peppers, onions, garlic . . . and apple chunks, too.

(I peeled the sweet potato and apple, but you don't necessarily have to.)


And instead of drizzling with olive oil + salt + pepper, which you can do but = boring, take your favorite barbeque sauce (1/4 cup) and add to it a tablespoon olive oil + 2 tablespoons coconut milk + even a glug of hard cider. Maybe 2 glugs, actually.

Roast for around 40 minutes on 400 degrees F, stirring every 10-15 minutes until browned.

Why? It makes the veggies tender and gives them a tangy flavor.


Really delicious on the side of this (strange and horribly photographed on my iPhone, I know, I know) meal we had last night: Grilled cheese, eggs, and those veggies with avocado.

What's your favorite way to transform a simple side dish?
Any good sauces to share?
And do you agree that avocado makes everything better?
Please say YES!

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