Snacks | Simple By Cindy

There is nothing easier than roasting vegetables. If you ask several people the best temperature at which to roast vegetables, you will get several different, but correct answers.

The trick to roasting is in the timing. The key is to take the vegetables out of the oven just as they start to turn a little brown. This caramelization makes the roasted vegetables so yummy! (And sometimes makes my pictures look less than stellar!). Whatever your roasting temperature, remember to set your timer!

I prefer a high temperature (500) because it saves time. In my recipe, although I tell you to line a baking sheet with foil, you don’t have to. An aluminum foil pan will do just as well especially if you don’t like the cleanup (and who does?). I do not enjoy cleaning up, so whatever I can do to make it simpler, works for me!

This recipe is one of my favorites. It is easy, quick and delicious. The caramelized vegetables join beautifully with the balsamic-reduction dressing. There are so many variations to this recipe. Pick any vegetables you prefer, roast them and combine them with the balsamic sauce and you have a delightful side dish any night of the week.

This recipe will serve 4 people who will love your roasted vegetables!

Ingredients for Roasted Onions and Peppers

3 red onions, peeled and sliced
3 red bell peppers, cored and thinly sliced
3-4 garlic cloves, sliced
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. pepper
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 cup of balsamic vinegar
Parsley, chopped, for garnish

Preheat oven to 500.

Thinly slice red onion and place in a large bowl.

Core and slice red pepper and place into bowl with onions.

Add oil, garlic, salt, pepper, lemon zest and juice. Mix thoroughly, allowing all ingredients to combine.

onions and peppers garlic lemon juice and zest

Place tin foil around a large baking sheet.

Place onion and red bell pepper mixture onto baking sheet, spreading it out, so there is one layer.

onions and peppers finished on baking pan

Bake in oven for 15 minutes.

Meanwhile, pour balsamic vinegar in small pot over high heat.

When vinegar comes to a boil, turn heat down to low and simmer for 5 minutes, until it thickens.

onion and peppers balsamic vingar heating

Take off heat and set aside.

Mix vegetables and place back in oven for additional 5 minutes.

Vegetables should be slightly browned when ready.

Transfer to serving plate.

Drizzle balsamic reduction over mixture, and garnish with parsley.

It’s that simple!

So now that I am a connoisseur of making savory scones, I thought I would try to make biscuits.

I thought about all those Grandmas who would make them every Sunday morning and wondered why they did it.

Well it turns out that the prep time is minimal, the dough is super simple and it doesn’t take much time at all!

That’s why!

Again, it will seem like you worked a lot harder than you really did!

Give these a try. They were a huge “hit” for my family!

Ingredients for the Cream Biscuits

2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
6 tbsp. unsalted butter, plus 1 tbsp. set aside
1 cup heavy cream, plus additional if required
1 egg, beaten

You will need a 2 1/2 inch round cutter. If you do not have one (as I did not) a round glass similar to that size will do just fine.

Preheat oven to 425.

Lightly grease a baking sheet.

Sift together flour, baking powder and salt into a large bowl.

Using a grater, grate the 6 tbsp. of butter into the the flour mixture.

Using your fingertips mix flour and butter mixture until the mixture resembles coarse meal.

Add cream, stirring with a fork until just combined. If mixture is too dry, you can add more cream 1 tbsp. at a time until it is molded into a ball.

Transfer mixture to a lightly floured surface and gently knead it about 3 times until it forms a dough.

Pat or roll dough until it is an 8 1/2 round, and about 1/2 inch thick.

Using the round cutter or glass, cut out biscuits dipping the round cutter in flour after each use.

Arrange about 1 inch apart on baking sheet.

Gather and pat out scraps 1 or 2 more times and cut out more biscuits.

Brush the tops of each biscuit with beaten egg.

Bake until biscuits are pale golden brown and cooked through, about 15-20 minutes.

It’s that simple!