Ingredients
1 small bag baby carrots or 2-4 handfuls
3-4 potatoes, scrubbed and cut into 1-inch cubes
1/3 cup olive oil
Salt and freshly ground black pepper

Instructions
1. Heat oven to 450*F.  Line baking sheet with parchment paper. 

2. Toss carrots and potatoes with olive oil, salt and pepper.  Spread on baking sheet in single layer.  Bake 30 minutes then stir well and continue baking until fork tender.  Cool in pan 5 minutes before serving. 



Comments
This is just a simple recipe for roasting veggies.  You can certainly add spices, like garlic or rosemary, if desired.  You can also add other veggies if desired.  Just be conscientious of size and cooking time so that everything finishes together.

Shown here with Slow Cooker Pot Roast.

Ingredients
1 pound tomatoes, cut into small pieces
2/3 cup red onion, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup olive oil
3 tablespoons fresh lemon juice 
Salt and freshly ground black pepper

Instructions
1. Combine all ingredients.  Season with salt and pepper.  Cover and chill in refrigerator. 



Comments
This recipe is from epicurious.com.  It’s another super simple one that gets better with age/time in the refrigerator. 

Shown here with Chicken Shawarma, pita bread, Tahini Sauce, and Tabbouleh.

Ingredients
2 acorn squash
2 tablespoons olive oil
2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper
5 tablespoons maple syrup
4 tablespoons unsalted butter
1/8 tablespoon cayenne pepper

Instructions
1. Adjust oven rack to middle position and heat oven to 475*F. Halve squash through stem, seed, and cut each half into 4 wedges. Toss squash, oil, sugar, salt, and pepper in large bowl. Arrange squash, cut side down, in single layer on rimmed baking sheet. Bake until bottoms of squash are deep golden brown, about 25 minutes.

2. Meanwhile, bring syrup to boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Off heat, whisk in butter and cayenne until smooth. Cover and keep warm.

3. When bottoms of squash are deep golden, remove from oven. Flip squash to other cut side and brush with half of glaze. Bake, rotating baking sheet, until squash is tender and deep golden all over, about 15 minutes. Flip and brush with remaining glaze.



Comments
This recipe is from the 2011 Cook's Country Annual.  I had two acorn squashes leftover from the market season and this was a great recipe to use them up.  The glaze was great and we devoured all of the slices. 

Shown here with Prosciutto Wrapped Pork Tenderloin.

Ingredients
For the filling
20 ounces fresh baby spinach
1/4 cup water
12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
3/4 cup Greek yogurt (not the non-fat variety)
4 green onions, sliced thin
2 large eggs, beaten
1/4 cup fresh mint, minced
3 cloves garlic, minced or pressed
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon table salt
1/8 teaspoon cayenne pepper

For the phyllo layers
7 tablespoons unsalted butter, melted
1/2 pound phyllo, thawed (Sheets should be around 14x9 inches.  I had to cut mine in half to achieve this.) 
1 1/2 ounces Parmesan cheese, grated or shredded
2 teaspoons sesame seeds (optional)

Instructions
1. Place spinach and water in large microwave safe bowl. Cover bowl and microwave on high power until spinach is wilted and decreased in volume by half, about 5 minutes. Remove bowl from microwave and keep covered for 1 minute.  (I had to do this in two batches.) 

2. Remove spinach from container and transfer to colander set in sink.  Using back of rubber spatula, press spinach against colander to remove excess liquid.  Transfer spinach to cutting board and roughly chop.  Squeeze in kitchen towel to remove as much excess liquid as possible.  Place drained spinach in large bowl and add remaining filling ingredients.  Mix until thoroughly combined. 

3. Adjust oven rack to lower-middle position and heat oven to 425*F.  Line rimmed baking sheet with parchment paper.  Using pastry brush, lightly brush 14x9-inch rectangle in center of parchment with melted butter. 

4. Lay 1 phyllo sheet on buttered parchment and brush thoroughly with melted butter.  Repeat with 9 more phyllo sheets, brushing each with butter. 

5. Spread spinach mixture evenly over phyllo, leaving 1/4-inch border on all sides.  Cover spinach with 6 more phyllo sheets, brushing each with butter and sprinkling each with 2 tablespoons Parmesan cheese.  Place 2 more phyllo sheets on top, brushing each with butter. 

6. Working from center outward, use palms of your hands to compress layers and press out any air pockets.  Using a sharp knife, score pie through top 3 layers of phyllo into serving size pieces.  Sprinkle with sesame seeds if desired.  Bake until phyllo is golden and crisp, 20 to 25 minutes.  Cool on baking sheet 10 minutes or up to 2 hours.  Slide spanakopita, using parchment, to cutting board.  Cut and serve. 



Comments
This recipe is from the Cook's Illustrated 2011 Annual.  Art and I love it but Lance found it to be a little on the sour side.  I thought it went very well with the soup and leftovers were fantastic both cool and toasted in the toaster oven.  The phyllo layers were lovely and crispy and the spinach mixture had tons of great flavors due to the spices and mint. 

Shown here with Avgolemono Soup.