Dinner for One

Recently I overheard someone say how it is more time consuming to cook healthy meals.  For the most part I disagree.  I know there are a lot of fancy-shmancy recipes out there that are healthy and quite complicated.  But cooking healthy doesn’t need to be complicated.  For me, it just takes a little planning.
For example – tonight’s dinner.  Hubby was working late and kids wanted spaghetti.  I didn’t want spaghetti.  I dug through my fridge and found some vegetables and some leftover chopped romaine. 
In the time it took me to boil the water for my kids’ spaghetti, I preheated the oven to 425 degrees and washed and chopped a few veggies (not having to peel anything was a big time saver.)
In the time it took me to put the pasta in the water, the vegetables got a quick toss with olive oil, salt and pepper.
In the time it took me to cook the pasta I mixed up a quick balsamic vinaigrette and the veggies got a quick roast in the oven.
In the time it took me to drain the pasta and add the sauce, I had my salad plated and on the table. 

Need the details? 
I used: (1 serving) 4-5 brussels sprouts, 4-5 pieces of cauliflower, 8 asparagus spears, one small zuchinni
Preheat oven to 425.  Line a baking sheet with foil.
Cut the tough little stem off of the brussels sprouts and slice each in half.
Slice the small zuchinni into 1 inch slices (if you cut a little on the diagonal you get nice long, pretty slices)
Chop the cauliflower into small to medium sized pieces
Cut about 1 inch off of the asparagus (just the last bit of the stem – it’s usually pretty tough)
Place vegetables on foil-lined baking sheet, drizzle with olive oil and sprinkle with kosher salt and fresh cracked black pepper.  Toss gently with your hands.  I do like to keep my vegetables in little groups like this so that if say the asparagus is done first (which it is) then it is easy to pull out and set aside. 


Roast vegetables in oven for 8-10 minutes, possibly less.  It all depends on the size of your vegetables!  I did peek at about 5 minutes and used a pair of tongs to toss the vegetables a little.
Serve as a side dish (easy dinner = store bought rotisserie chicken + quick oven roasted vegetables) or atop a bed of chopped romaine for a delicious roasted vegetable salad.