Spoiler alert: I put Creole seasoning on everything. Also, I’m most lazy when I’m most hungry.
Those two Yvonne factoids collided in last night’s dinner: Creole roasted vegetables. It had all the deliciousness of a long, labored over meal, yet all the effort of whacking on the oven and sitting in front of the television for forty-five minutes.
Now, I picked up a bag of Creole seasoning last year when I visited New Orleans, but sadly that bag ran out last time I was feeling extra hungry and extra lazy. Ever so industrious, I powered through my intense laziness and made my own Creole mix, which I share with you today.
As far as the vegetables go, use anything you’ve got in the fridge and anything your tummy fancies. I like to use lots of mushrooms because their “meatiness” really makes for a robust dish. And potatoes are always present, because what’s a roast without them?
Ingredients
Creole Seasoning
Makes 19 tablespoons
5 tablespoons paprika
2 tablespoons dried parsley
2 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons garlic powder
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon ground white pepper
Roasted Vegetables
Serves four
2 potatoes, cut into 1-inch chunks
1 sweet potato, cut into 1-inch chunks
2 cups cremini mushrooms, sliced in half or into quarters
1 large onion, sliced into half moons
2 large carrots, sliced into half-inch discs
3 tablespoons Creole seasoning
3 tablespoons olive oil
2 teaspoons kosher salt
Method
To make the seasoning, place all ingredients in plastic storage bag and shake well, until everything is combined. Store sealed in a container or bag for up to two years.
For the roast, preheat oven to 375 degrees Fahrenheit, gas mark 5.
Place all chopped veggies into a large glass-baking dish.
Drizzle the olive oil and sprinkle the seasoning and salt. Get in with your hands and mix everything well, so that each piece is covered.
Roast in the oven for 35 to 45 minutes. Once the potatoes are fork-tender you’re all set to eat!
Serve alone or accompanied by pan-seared tofu.
Image © Yvonne Penzakov for BitchBuzz.com