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the culinary adventures of a self-described foodie

A Fine Roast

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Roast salmon and root vegetables with couscous

Roast salmon and root vegetables with couscous

Recently, I was craving root vegetables (parsnips, potatoes, and carrots) when I came across a recipe for herb-roasted root vegetables from my favorite cookbook author, Giada De Laurentiis.  I have two of her cookbooks: Everyday Pasta and Everyday Italian.  I love them both because the recipes are so easy to follow and well-written that I could probably repeat the same recipe without referring to the book.  More importantly, just about every recipe I’ve ever attempted has resulted in deliciousness.  (Also, this isn’t the first time I’ve posted a dish from her cookbooks.)

This particular roasted root vegetable dish called for carrots, parsnips, sweet potato, and brussel sprouts, seasoned with olive oil and Italian herbs.  Sticking with the roasting theme, I made the “Salmon baked in foil” which was, you guessed it, salmon baked in foil packets.  The best part of this foil packet dish was the diced tomato-shallot salsa that cooks with the salmon.  It was simply divine; I could have eaten an entire bowl of the stuff with a loaf of crusty bread.

Being the carb-lover I am, I had to balance the meal out with some noodles or rice.  I had a box of couscous in my pantry, which ended up complementing the salmon quite well.

Oh, bonus photo!  I thought I had taken a photo of something else I cooked from Giada’s cookbooks, and indeed, I found it!  Taken all the way back in August, here is a photo of “Rigatoni with Sausage, Artichokes, and Asparagus,” which actually brings me to the only pet peeve I have with the cookbooks — recipe titles are sometimes misleading.  For instance, this particular dish also has sun-dried tomatoes in it.  But why aren’t sun-dried tomatoes in the title?  Nor are they listed in the index.   A more glaring misnomer is her recipe for “Penne in Spicy Tomato Sauce”… also known to everyone else as puttanesca.  But it’s a small price to pay for an otherwise great cookbook.

Penne with sausage, asparagus, artichokes, AND sun-dried tomatoes, topped with freshly grated Parmesan.

Penne with sausage, asparagus, artichokes, AND sun-dried tomatoes, topped with freshly grated Parmesan.

Author: Jen

Howdy! My name is Jen and I live in the San Francisco Bay Area. I like to eat, run, and blog, but not usually at the same time.

One thought on “A Fine Roast

  1. That looks so incredible! I love brussel sprouts. Roasted veggies make me swoon. Especially when there’s lots of garlic involved. Great photo!


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