Roasted Vegetables- Iceland
I know little to nothing about Icelandic cuisine- or any Northern European cuisine, for that matter! My expertise is limited to Ikea meatballs. I love Ikea meatballs. So, I asked my sister, who went to Iceland last year. My vegetarian sister. Icelandic cuisine is very heavily based on meat, fish, yogurt- and these vegetables. So all she ate for a week was yogurt and vegetables. She was happy with it, too. I chalked that up to her just being weird, until I made these vegetables. Make them, and you too, will be content to live on Icelandic yogurt and vegetables. We’ll talk about how much butter is in them later.
2 cups broccoli florets
2 bell peppers
1 cup green beans
.5 oz thyme sprigs
½ cup Icelandic butter
Preheat the oven to 375 F
Start by prepping the vegetables. Peel the carrots.
Trim the green beans.
Seed the bell peppers. Send pictures to everyone you know with smug captions about how healthy you’re being. Ignore the butter. Don’t look at it. It’s not really watching you. Once all the veggies are washed, peeled, trimmed, seeded, and sliced, grab a pan, and lay some parchment paper on it.
Layer on the veggies,
then add salt and pepper and toss them around.
Throw on the thyme, too. Usually, I’d go through the whole labor intensive, soul crushing process of stripping the thyme leaves off the stem (why haven’t I bought an herb stripper yet?!), but this makes for a much prettier presentation! It’s really easy to make healthy food look pretty. A bowl of vegetables doesn’t need any garnishing, or filters. That’s not to say there won’t be any garnishing or filters.
Now, the oven is ready, the vegetables and thyme are on the pan, and it’s time to face the music. Music, here, means the butter. Slice it up, and lay it all over the vegetables.
Now bake the whole mess for about 20 minutes.
The vegetables will be soft, tender, and insanely flavorful. They’ll stay good in the fridge for up to a week- but they probably won’t last that long!