Monday, April 19, 2010

Roasted Veggies and Meat Dinner

This is one of my favorite kind of meals to make. It is super easy, super rustic, and super nummy! All it takes is chop, season, bake and done! This is how I do it!


2 smaller Yams, peeled and chopped
2 Yellow Onions, chopped
3 Carrots, peeled and chopped
Pork Tenderloin Chops
Nutmeg, freshly grated
Pork Seasoning
Artichokes in a jar
Fresh Spinach


Heat oven to 400. Place everything in a 9*13 shallow baking dish. Drizzle EVOO over everything. Season vegetables with salt, pepper, and a few grates of fresh nutmeg. Season pork tenderloin with the Pork seasoning. Bake in oven for about 20 minutes. Turn oven to 425 and bake until pork is thouroughly cooked and veggies have caramelized.

I like to use Spinach in almost everything I cook. A good way to use it in this dish is to serve cold under some roasted veggies. Then mix in some of the artichokes. It gives this dish a nummy unexpected twist, and makes it even healthier!


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