Part of getting to know someone well comes with the knowledge of what your loved one likes to eat. But you should never ask them what their favorite food is because the answer you’ll almost always get is “OOH THAT’S HARD,” or, “I DON’T KNOW..I’VE NEVER THOUGHT OF THAT BEFORE.” Rather what you should ask is,
“What food always restores the goodness back into your world when you’re having a bad day?”
Then bingo, just like that, without hesitation you’ll get a very specific answer.
I’m sure that all of us from time to time will forget birth dates and anniversaries, but rest assured your ass is saved if you can at least remember what they love to eat.
As for me, what restores back the goodness in my world is if I have roasted vegetables that are caramelized and flavorful. Butternut squash when tossed with salt and olive oil and garlic becomes soft and sweet and goes great with any meat dish. They’re sweet and salty. It’s so simple but has lots of flavor. Sometimes I’ll just crave these alone and roast them by themselves. Today after a busy day at work, I stopped buy to pick up some vegetables and found some beautiful fingerling potatoes. What makes these beauties special is they’ve got a creamy texture and their taste is sweet. I tossed them in olive oil, salt, and chopped rosemary and they were delicious!
- 1.5 pounds of fingerling potatoes, cut in half lengthwise if they are too big
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 sprig or rosemary, chopped without stem
- 1 butternut squash, peeled, seeds removed and diced in 1 inch cubes
- 4 tablespoons olive oil
- 6 cloves garlic
- Preheat oven at 425 degrees.
- Using two separate mixing bowls, combine ingredients for each vegetables in one bowl.
- Spread the vegetables of each bowl on 2 separate baking sheets with parchment paper.
- Bake the butternuts squash first for 20 minutes. Do not remove from oven. Add the fingerling potatoes and bake for another 20 minutes. Both vegetables should be done at the same time. Enjoy!