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Easy Roasted Vegetables



Hearty and delicious, roasted vegetables are an easy side dish recipe.

They’re great served with baked chicken (or almost any protein) and leftovers can be added to a grain salad (or quinoa salad). 

These oven-roasted vegetables are caramelized on the outside and tender on the inside. They are lightly seasoned with savory spices, a touch of tangy balsamic vinegar, and sweet honey!

Why You’ll Love These Roasted Vegetables

Change up the veggies and use what you have in the fridge. Almost any veggie can be roasted.
Root vegetables can be found all year long and they are inexpensive making this great to feed a crowd.
Not only is this roasted vegetable recipe super healthy, but it’s beautiful and flavorful.
Can be made ahead of time and served chilled in salads or room temperature. Keep them warm in a crockpot on a buffet table.

Ingredients for Roasted Vegetables

We make a vegetable recipe with almost every meal and this one tops the list. Since I use a variety of vegetables and I usually cook them in 2 stages. Root veggies and harder veggies need longer so I start those and then add the veggies that cook quickly about 20 minutes later.

How Long to Roast Vegetables

You’ll need about 6-8 cups of vegetables for this recipe (a little more or less works just fine too!). Choose what you love.

Longer Cook Time (about 40  min): Any of the following will need about 40 minutes. Potatoes, sweet potatoes, beets, carrots, brussels sprouts, red onion, potatoes, sweet potatoes, turnips, mushrooms, squash, cauliflower, cabbage, butternut squash.

Shorter Cook Time (add to the pan after 20 min): Broccoli, zucchini, green or red bell pepper, asparagus, green beans, tomatoes.


Seasonings for roasted vegetables can be almost anything. Start with a base of olive oil, balsamic vinegar, and honey for flavor (and the honey helps with browning). Add in some garlic cloves (or garlic powder), rosemary, and your own favorite fresh herbs or dried spices like Italian Seasoning or Greek Seasoning.

How to Roast Vegetables

Have this medley of vegetables ready in no time!

Chop the vegetables into bite-sized pieces.
Combine the marinade ingredients in a large bowl per the recipe below. Add veggies and toss well.
Add the root veggies to the pan and roast. After 20 minutes, add the softer veggies and continue roasting until tender.

Make it a meal by adding protein to the pan like split chicken breasts at the beginning of cooking or smoked sausage (at the 20 minute mark).

Flavor Boosters

Add any of the following to the roasted vegetables once cooked.

Drizzle with balsamic reduction to taste.
Sprinkle with additional fresh herbs (basil, parsley, dill).
Shred fresh parmesan cheese over top (and broil 1 minute if desired).

Tips for The Best Oven Roasted Vegetables

Cook the root vegetables (or veggies that need longer) first and add the quicker cooking veggies after about 20 minutes.
Line the pan with parchment paper for easy clean up.
Roast on a large sheet pan instead of a baking dish. If the vegetables are more spread out they’ll caramelize better (which means more flavor).
A little bit of honey (or maple syrup) helps them brown better.

Leftover Roasted Veggies

Keep roasted vegetables in an airtight container in the refrigerator for up to 4 days. Use leftovers in a hearty vegetable soup or dice up and fold them into an omelet or casserole.

Freeze roasted vegetables in a zippered bag with the date labeled on the outside for up to 8 weeks. Reheat them (thawed or frozen) in a saucepan with a little water.

Veggies for Days!

Did you make these Easy Roasted Vegetables? Be sure to leave a comment and a rating below! 

Roasted Vegetables

Savory & slightly sweet veggies are oven-roasted until crispy on the outside, tender on the inside!

1 pound sweet potato or squash or white potatoes, peeled and 1″ cubed1 large carrot peeled and chopped 1″8 ounces brussels sprouts halved if large½ red onion cut into ½” chunks1 small zucchini cut into ½” rounds or moons1 red bell pepper cut into ½” pieces

Seasoning Mix

2 tablespoons olive oil1 tablespoon balsamic vinegar1 teaspoon honey½ teaspoon dried rosemary slightly crushed½ teaspoon kosher salt¼ teaspoon black pepper

Follow Spend with Pennies on Pinterest

Preheat the oven to 425°F.

Combine the seasoning mix in small bowl.

Add sweet potatoes, carrots, Brussels sprouts, and onions to a large bowl. Toss with about ⅔ of the seasoning mix and spread onto a large rimmed baking pan.

Roast 20 minutes.

While the vegetables are roasting, toss the zucchini and bell pepper with the remaining seasoning mix.

After the sweet potato mixture has roasted 20 minutes, give the vegetables a stir and add the zucchini and bell pepper. Roast an additional 15-20 minutes or until tender-crisp.

Cook the root vegetables (or veggies that need longer) first and add the quicker cooking veggies after about 20 minutes.
Line the pan with parchment paper for easy clean up.
Roast on a large sheet pan instead of a baking dish. If the vegetables are more spread out they’ll caramelize better (which means more flavor).
A little bit of honey (or maple syrup) helps them brown better.

Calories: 222, Carbohydrates: 36g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 385mg, Potassium: 870mg, Fiber: 7g, Sugar: 12g, Vitamin A: 20094IU, Vitamin C: 100mg, Calcium: 78mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Home & Kitchen

Grzywinski+Pons Combines Hotel and Co-working in Buckle Street Studios



New York-based Grzywinski+Pons has completed a hotel in east London for the Locke group, featuring glass block walls and a mezzanine for co-working.

Buckle Street Studios is a 13-storey building in Aldgate East, featuring 103 rooms, a dedicated co-working space for guests, a coffee shop, meeting rooms and a shop.

Buckle Street Studios is the latest hotel from the Locke group

Grzywinski+Pons designed the building, the interior and many of the furniture pieces.

The aim was to follow the design-led ethos as Locke’s other hotels, many of which were also designed by Grzywinski+Pons.

While the other Locke hotels are planned with long stays in mind, Buckle Street Studios mainly caters to short-stay guests. Co-working is also a key part of the offer, with separate spaces for working and relaxing provided for guests.

The building features glass-block walls

Design details both inside and outside the building respond to the architectural history of the area.

“Being able to design the exterior and interior simultaneously afforded us a great opportunity to capitalise on architectural advantages we created, and curate a truly integrated experience,” said architect Matthew Grzywinski.

The building has curved corners to match its neighbours

While the exterior is more serious in its aesthetic, combining soft grey brickwork with nickel-coated metal panels, there are some playful touches.

The rounded quoins, cornices and window details of neighbouring buildings are subtly referenced in the hotel’s radiused corners, while a section of glass blocks at the very top of the building creates the effect of a lantern.

The aim was to make the structure feel more transparent towards the top

“We employed dramatic but ordered material shifts throughout the building’s strata to define a pediment and crown,” said Grzywinski.

“This tiered approach allows the building to become more light and transparent as it rises.”

A double-heigh height frames the mezzanine co-working floor

More curves can be found inside the building, where a parabolic arch is used to frame the layout of public spaces on the ground floor and the co-working mezzanine above.

True to the Locke brand identity, the interiors combine soft colours and textural materials to create a cosy but contemporary environment, intended to feel welcoming to those wandering in from the street.


Grzywinski + Pons tailors Leman Locke hotel to make nomadic workers feel at home

In the public ground floor spaces, colourful curtains and joinery details create a living room feel, while tiled flooring and clay plaster offer a more industrial edge.

Rhombic glass vitrines – filled with items for sale –  and curved banquettes echo the curves of the structure.

Glass vitrines are used for displaying products for sale

“The space, like the contents of the vitrines, lies at the crossroads of art and commerce,” said Grzywinski.

“Equal parts gallery, lounge, coffee shop, retail concept and living room, the space beckons to the street,” he continued.

“It is our hope that passers-by will feel compelled to come inside to further discern what, exactly, it is, and then feel free to get comfortable and stay a while.”

Rooms are designed for a mix of short-stay and long-stay guests

The rooms include a mix of traditional hotel rooms, micro studios and studio apartments.

The clay plaster walls and wooden floors are contrasted by furnishings and textiles in shades of sage green, grey-blue and pale pink.

Shelves and trays create places for displaying objects

Shallow shelves, hanging trays and tiered tables create opportunities for occupants to display their own belongings, to make spaces feel their own.

Rooms are the top of the building benefit from the glass-block walls, while rooms in the corners are shaped by the building’s curved corners.

The top-floor apartments benefit from the glass-block walls

“We were able to design this room types to accommodate – even celebrate – those curves,” Grzywinski told Dezeen.

“We custom designed most of the furniture, so in those rooms we designed sofas that fit into the corner with a matched radius.”

The colour palette includes shades of sage green, grey-blue and pale pink

Locke’s other hotels in London include Leman Locke, which is located across the street from Buckle Street Studios, Locke at Broken Wharf and Bermonds Locke, which was designed emerging studio Holloway Li.

Photography is by Nicholas Worley.

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Home & Kitchen

Easy Homemade Goulash



This easy American Goulash recipe is full of hearty ingredients that will warm you from the inside out.

Simple ingredients like ground beef (hamburger meat), canned tomatoes, elbow macaroni, and onions are all cooked in one pot for an easy hearty meal.

It’s packed with zesty flavor and the perfect way to feed a crowd on a budget! Serve it alongside some cornbread or homemade biscuits for sopping up the sauce in the bottom of the bowl!

American Goulash is not the same thing as goulash in other parts of the world. Like many dishes that have the same name (like dumplings for example) the ingredients and preparation are different.

GROUND BEEF: Ground beef (or hamburger meat) gives this dish its base and adds lots of flavors, Italian sausage can be substituted for the beef for extra flavor.

ELBOW MACARONI: Use whatever pasta is on hand! Elbow, small shells, bowties, or ditalini all work well.

SAUCE: Goulash has a rich zesty tomato sauce! Use your favorite jarred pasta or marinara sauce combined with a can of tomatoes (and juice!). We add water to cook the pasta but you can use beef broth in place.

The sauce is seasoned with tomato paste and Italian Seasoning for an extra boost of flavor.

It’s literally as easy as 1,2,3.

Keep leftover American goulash in a covered container in the refrigerator for up to 4 days. Reheat on the stove before serving. Freeze chilled portions in zippered bags with the date labeled on the outside for up to 4 weeks. Thaw in the refrigerator before reheating.

Did your family love this American Goulash? Be sure to leave a rating and a comment below! 

Goulash is a simple skillet dinner with tomatoes, beef, and macaroni noodles in a zesty tomato sauce. It’s a perfect comfort food on a budget!

1 pound lean ground beef
1 large onion chopped
2 cloves garlic minced
2 cups marinara or tomato-based pasta sauce approx. ½ of a 26 oz jar
1 ¾ cups beef broth or water or as needed
14.5 ounces canned diced tomatoes with juices
3 tablespoons tomato paste
1 green bell pepper diced, optional
1 ½ teaspoons Italian seasoning
1 bay leaves 2 if they are small
salt & black pepper to taste
1 ¼ cup elbow macaroni noodles uncooked
½ cup cheddar or mozzarella cheese, shredded, optional

Follow Spend with Pennies on Pinterest

Cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.

Add water, pasta sauce, diced tomatoes, tomato paste, green peppers (if using), seasonings, & bay leaves. Simmer, covered, for 15 minutes.

Add in the elbow macaroni and continue to simmer, covered, stirring occasionally, until pasta is tender (about 20 minutes).

Remove & discard bay leaves. Top with cheese if using and replace the lid. Let rest about 5 minutes or until cheese is melted.

This recipe can easily be doubled to feed a crowd (serving sizes can be adjusted in the print screen). For heartier appetites, the meal can be stretched with additional pasta (and water/broth), canned beans or chopped vegetables. (diced zucchini, sliced mushrooms, corn, or additional bell peppers). Any ground meat can be substituted for beef.  Start with the amount of broth/water as listed and add extra if needed (depending on pasta shape). The goulash will thicken as it cools and rests. Depending on the size and shape of your pan, you may need to add a little bit more liquid. Keep an eye on the dish as it cooks and add more liquid as needed. The mixture will thicken slightly as it cools. Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Serving: 2cups, Calories: 217, Carbohydrates: 24g, Protein: 21g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 562mg, Potassium: 812mg, Fiber: 3g, Sugar: 7g, Vitamin A: 587IU, Vitamin C: 23mg, Calcium: 59mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Home & Kitchen

Luke McClelland Gives Georgian Apartment in Leith a Modern Update



Scottish architect Luke McClelland has transformed a dark and ill-conceived apartment in Edinburgh‘s port area of Leith into a bright and contemporary home.

The ground floor flat, which dates back to the early 19th century, had been rented out for more than a decade before being purchased by its current owner.

The Leith apartment is defined by its use of timber (top image) and terrazzo (above)

As a result, its interiors suffered from a convoluted layout, considerable wear and tear, outdated facilities and several level changes in the floor, which sprung up as the basement of the Georgian building was converted for residential use.

“There was a lack of connectivity between the primary living spaces and a lack of light in the poorly planned kitchen,” McClelland explained. “The property also needed to be fully rewired and re-plumbed.”

The kitchen leads into a dining room with white walls and oak parquet flooring

Despite a restricted budget, McClelland found ways to brighten the apartment and improve how its living spaces are linked together.

Significant alterations were made in the kitchen, where the architect replaced the old cupboards with sleek off-the-shelf cabinets from IKEA.

A portrait by a local artist is centred between two alcoves in the lounge

The muted sage-green hue of the cabinet fronts was chosen to complement the grey terrazzo splashback, which features black, white and reddish flecks.

Natural light floods in through a reinstated window that was previously obstructed by the kitchen counter.

Oak panelling runs underneath the windows and along the chimney breast

A new doorway lined with oak offcuts from the kitchen worktops now leads into the dining area.

Like the rest of the apartment, this space is finished with white-painted walls and oak parquet flooring laid in a chevron pattern.


Architect couple turns Edinburgh apartment into modern living space

In the living room, McClelland installed oak-batten panelling beneath the window sills and across the chimney breast to replace the original surrounds, which a former tenant had torn down across the entire apartment save for the bedroom.

The lounge also accommodates a charcoal grey sofa alongside a geometric floor lamp and a few prints, including a striking portrait piece by a local artist.

The apartment’s original panelling is retained in the bedroom

The bathroom was reconfigured so that its curved wall becomes more of a focal point.

Before the renovation works, the wall was partially blocked off by a storage unit, which has now been removed.

A curved wall takes prominence in the bathroom

The walls are covered in a mixture of terracotta-coloured tiles and the same terrazzo that appears in the kitchen.

A tall mirror above the sink emphasises the loftiness of the bathroom, which is the only space in the apartment that went unaffected by the basement conversion.

Surfaces are clad with terrazzo and terracotta-coloured tiles

Elsewhere in Edinburgh, Luke McClelland has previously revamped his own home in the Comely Bank neighbourhood.

As part of the project, the architect carried out a number of changes to the floor plan, converting a disused pantry into a shower room and splitting the former living area into two bedrooms.

The photography is by ZAC and ZAC

The post Luke McClelland gives Georgian apartment in Leith a modern update appeared first on Dezeen.

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