I have a problem.
No, it’s not about my kitchen failures or my addiction to peanut butter. It’s about real life things.
My problem is stress — that stupid, awful, nagging, sensation that gets in your way and makes your head feel like it is going to explode.
You see, I overwhelm myself. Totally unnecessarily, too. If I know a have a few REALLY busy days ahead, my mind freaks out into this “AH-WHAT-ARE-YOU-GOING-TO-DO!?” kinda way. My body freezes up and makes it impossible for me to focus on any one thing because I am too busy worrying about the next thing I have to do.
I know, I know, one step at a time. But, it’s hard, you know?
You get it. You stress too. You may just not be as crazy as me. Maybe you’re worse…
How do we stop? How do we make time to do all that we need to do in a day AND all of the other necessary little things. You know, like go to the gym, call our moms, cook a delicious dinner, ask our friends how they are doing…
Well, I am starting to figure it out a little bit. Last week, in the middle of all my craziness, when I wanted to focus on X and could only think about XYZQW!!!!, I roasted some vegetables. The reason was twofold. One: I needed to get away from my computer and forget about life and two: these veggies were pretty much the only thing I had left in my fridge (and god forbid I take any extra time to go to Trader Joes).
Since I can’t just shut my brain off (Google, can you invent something for that?), I cook.
What do you do?
Can we help each other out a little bit?
It’ll be good — I’ll tell you how to cook these delicious “stress-free” veggies and you…oh you know, you’ll buy me a massage, pour me a glass of wine, and listen to my crazy head…
This works for you, right?
You’re a good friend. I’m glad I have you.
- 1 medium sweet potato, cut into ½ inch cubes
- 2-3 handfuls baby carrots
- 1 medium bell pepper, cut into 2-inch pieces
- 1 medium yellow onion, cut into large pieces (about 2-3”)
- 3-4 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh rosemary (or ½ teaspoon dried)
- Salt and pepper
- Preheat oven to 425 degrees.
- In a medium bowl combine all of the vegetables, olive oil, balsamic, thyme and rosemary. Stir well.
- Spread the vegetables onto a rimmed baking sheet in one even layer. (If there is extra oil at the bottom of your bowl, do not pour this onto the baking sheet. It will make the vegetables soggy and they will take longer to cook). Season with salt and pepper. Place in the oven and cook for 30-40 minutes, stirring the vegetables with a spatula every 15 minutes.