Blog posts: I never know what is going to inspire me. For a while there I was getting all up-tight about blogging and who was reading, commenting, or “liking” my posts. But that was really taking all of the fun out of it for me. So I’m going to go back to what originally enticed me to blog: sharing what I love. And tonight, that means sharing what I made for dinner!
The weather has turned quite dark, wet, and cold, which is perfect for roasting veggies in the oven. I have never roasted chickpeas (garbanzo beans) before. It was one of those ‘throwing dinner together from whatever I could find in the fridge and cabinet’ kind of nights! I was really pleased with how it came together. The chickpeas are quite tasty and after I roasted them with olive oil they were somewhat crunchy on the outside but still soft on the inside (and still tasty).
I used a high heat: 450 degrees Fahrenheit/ 230 degrees Celsius. The beets and onions I peeled, cut, and covered in olive oil and Herbes de Provence spices. The chickpeas were covered in olive oil and a bit of Cajun spice mix. They were cooked in about 30 minutes, after turning them half-way through. SO EASY. and delicious.
My beets in the garden are a little late this year. I planted 3 beds of them “on time” in early spring. But none of those seeds came up. None. Not one. I think my kitty had something to do with it… So my husband planted another bed for me in May. His plants fared much better, and have even survived being thinned out and replanted. I’m O.K. with that. At least we’ll have beets!
I think our favorite way to eat beets is to roast them. But hopefully we’ll have enough to pickle some as we like them that way, too!
There, now that is a blog post I can be happy with. 🙂
Happy roasting veggies if your summer is chilly!