Even during my days of convenience entrée dinner preparations, I made plain vegetables as part of the meals. The day my husband was diagnosed with diabetes my meal planning changed. Part of that change process was a search for a more interesting way to prepare vegetables. My criteria are low in fat and no breading; not as easy to do as I first though it would be. One recipe that is very popular at my house, and easy to make, is as follows:
1 ½ pounds of carrots, peeled, and cut into large chunks
Olive or vegetable oil to coat carrots lightly
1/8 teaspoon of dried thyme or several springs of fresh thyme
Salt and pepper to taste
Preheat the oven to 400 degrees. Spread the carrots in a single layer on a rimmed baking sheet. Roast until golden tender, about 1 hour. I use fresh baby or baby cut carrots (they don’t need further cutting), olive oil, and I have found them to require 25 to 35 minutes of roasting rather than 1 hour.
I found this recipe in the 75th anniversary edition of The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ellen Becker, published by Schribner in New York City, New York. The original Joy of Cooking was published by Simon and Schuster, Inc.
The above carrot recipe inspired a variation using potatoes, and it is as follows:
Baked Potato Skins with Garlic and Butter
5 or 6 small potatoes, including skin, cut into chunks between 1 to 2 inches in size
Coat chunks lightly with olive oil
Salt and pepper
Place potatoes in one layer on a rimmed baking sheet
Bake at 400 degrees in a preheated oven until potatoes are just turning brown between 30 and 45 minutes. While the potatoes cool, in a small skillet place 2 or 3 cloves of cloves of pressed or diced garlic with one tablespoon of butter for every clove of garlic used. I use 2 cloves of garlic for every shallow 11″ x 16″ baking sheet I use. Continually mix the garlic and butter over medium heat for about 2 minutes after the butter is melted and thoroughly heated. Mix the garlic and butter with the baked potato skins and serve.