Ready for another year of cooking? The post-holiday season is a natural time to think about what we want to carry over from last year and what new habits, ideas, activities or even recipes we want to explore in the coming months.
If cooking is something that has frustrated you in the past, finding just one or two basic techniques that you can adapt every week can really help. We'll be featuring those kinds of "back to basics" dishes as our recipes of the week in January.
To get started, here is a straightforward roasted vegetable bowl that "Meals That Heal" author Carolyn Williams pairs with cheesy polenta. She uses a sheet pan to roast zucchini, broccoli, red onions and tomatoes, but practically any vegetable in the produce aisle would work. You could even do something like sweet potatoes and greens, but the greens wouldn't go in the pan until the very end.
One week, you could serve these veggies with polenta, but another week, it might be rice, couscous or pasta. If you're looking to add meat to the meal, throw a few sausage links on the sheet pan before roasting. You could also roast marinated chicken breasts or a pork tenderloin at the same time, but use a separate pan. Lining the pans with aluminum foil will make cleanup easier.
