How many recipes for roasted vegetables can I tell you about before you stop reading this blog?


By the same token, how many pictures of Baby A on the counter in a bumbo seat can I show you before you lose interest?


Would it make a difference if there were just two different vegetables in this recipe?


Would it make a difference if I told you Adrienne doesn’t smile at the camera in these pictures, but just makes a really raspy yelling noise?


Would it make a difference if these roasted vegetables had a dressing that went with them?


Would it make a difference if I told you Adrienne doesn’t just sit and look cute, but likes to throw things across the kitchen these days? Like this hard plastic ball that looks like it has an angry bird in it?


Well, I hope you keep reading.

Because at the end of the day, all I really have to offer is a bowl of roasted vegetables and a ridiculously smiley baby…


Roasted Potatoes and Beets with  Spicy Honey Mustard Dressing

  • 3 small potatoes, cut into cubes
  • 1 large beet, cut into wedges (or cubes…whatever)
  • 2 T olive oil
  • garlic powder
  • lemon pepper

Toss everything together and roast at 425 for about an hour or until potatoes look crispy. (Tossing halfway through cooking)

  • 2 T olive oil
  • 2 T horseradish mustard
  • 1 T honey
  • 1 T water
  • pinch of salt

Combine all of these ingredients in a blender or with a whisk. Pour on top of the roasted vegetables and enjoy! The more the beet juice drips down your face, the better.


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