Nora is almost three months old (how is that even possible?!). And although we have greatly appreciated our freezer stocked full of soups, casseroles, and quick breads, we are ready to get back to whole foods. For us, this still means easy because, let’s face it, it’s pretty difficult to get dinner on the table with a toddler and an infant.
Here are two of my new favorite go-to meals, including two really tasty recipes for roasted vegetables.
Honey Balsamic Chicken Tenders + Roasted Sweet Potatoes + Roasted Cauliflower
For the cauliflower: Cut cauliflower into florets and spread them onto a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F for 30 minutes, until brown and tender. Meanwhile, toss sliced almonds in a skillet with 1 tablespoon of butter, and cook for 5 minutes. Add almonds to cooked cauliflower, along with golden raisins and a drizzle of balsamic vinegar.
Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin + Roasted Sweet Potatoes + Roasted Brussels Sprouts
For the brussels sprouts: Cut brussels sprouts in half and spread onto a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F for 35 minutes, until crispy. Add a splash of balsamic vinegar before serving.