grits and roasted vegetables

With cold weather and shorter daylight, finding the energy to make dinner after work doesn’t always happen. However, this weeknight meal is here to stay. Like many of my favorite meals, this began with a trip to the farmers market.

brussel sprouts

You will need:

1 lb brussel sprouts

2 large sweet potatoes

2 parsnips

1 cup corn grits

2 Tbsp olive oil

2 Tbsp rosemary

2 Tbsp butter

salt and pepper to taste


First, preheat the oven to 375 degrees. Wash and cut the ends off the brussel sprouts. These were small so they didn’t need to be cut in half. If yours are larger, just try and get all vegetables to be roughly the same size in the end.

Next, I peeled the parsnips and sweet potatoes and cut into bite sized pieces. Once all of your veggies are chopped, toss them in olive oil, rosemary, salt and pepper in a large bowl. Transfer the vegetables to a nonstick cooking pan and roast for 45 minutes (or until you can poke potatoes easily with a fork).

weeknight meal


While the vegetables are roasting, boil 2 cups of water in a medium sized pot. Once water begins to boil, add 1 cup of grits (I used yellow corn grits this time) and reduce heat for twenty minutes stirring occasionally. I took this opportunity to add butter, about 1/2 a cup of milk and cayenne pepper to the mix. We put the grits beneath the veggies and enjoyed with a glass of wine. xx

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