It’s half term and we have been spending a few days in Malibu. A highlight for me has been cooking in my new remodeled kitchen and eating together as a family every night. After a bracing walk on the beach in the mizzling rain it’s been good to come home and get cozy by the fire and watch movies. Sunflowers added sunshine even when the sun wasn’t shining. It’s been pretty special watching storm clouds roll in across the Pacific, or no definition between grey sea and sky, or seeing giant whales breach from my bedroom and surfers as tiny dots riding giant storm waves. Today we woke up to blue skies, a deep blue green teal sea with lots of white caps. Nothing like weather at the beach house.
One of my biggest challenges is getting more vegetables into our diet, especially for family suppers. The temptation when we are at the beach house is to pick up the phone and order pizza or walk up to Ollies Duck and Dive. Rémy and Minty would eat Pizza at every meal and given that they are on holiday I have been more lax than usual. But not last night. I was determined to cook us all a healthy comforting family meal.
Roasting a sheet pan full of rainbow carrots, butternut squash and heirloom baby tomatoes is a great solution to warm comforting food that’s healthy, colorful and delicious. As much as Rémy complains that it’s vegetarian and ‘where’s the meat?’ he still gobbles it up. I like to top the vegetables with grated Parmesan or Cheddar cheese and serve alongside an arugula and asparagus salad.
Roasted Vegetables
Rainbow carrots
Butternut Squash
Baby Heirloom Tomatoes
Fresh Thyme
Olive Oil
chili flakes
Salt and Pepper
Red onion, sliced into thin rings
Parmesan or Cheddar Cheese
Pre-heat the oven to 400 F.
Toss the veggies in olive oil and salt and pepper and spread out to a single layer on a sheet or roasting pan. Top with lots of fresh thyme and red onion rings and roast until browning, about 30-40 minutes.
Serve topped with grated cheese and an arugula and asparagus salad.
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