veggie delights

The water is out, or rather, shouldn't be used, so I've been making meals as easily as possible using as little water as possible. My original plan, before the water crisis, was to make my Monday staple - wilted spinach. A little garlic, a little oil and a dash of salt and in just a couple of minutes you've got the most delicious and simplistic spinach dish. But washing the spinach was going to be more difficult than it's worth, so I needed an alternative.

I took two roasted vegetable recipes and combined them into my own: Roasted Broccoli and Tomatoes.

1 head of broccoli
1 pint of grape tomatoes
1/2 onion
oil
salt
pepper

Heat oven to 425 degrees. Cut up broccoli into small pieces. Slice onions. Combine on sheet pan and coat in oil. Toss with salt and pepper. Cook for 15 minutes. Remove from oven. Halve the tomatoes and toss with the boccoli and onions. Add more oil and put back in the oven for 10-15 more minutes.

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I haven't tried this yet, but it looks like an interesting variation on the brown sugar carrots I ate growing up and are one of the few ways I will actually eat carrots.

Spiced Carrots
2 lb medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

Found at: epicurious.com