I avoided the entire day by working from home and then leaving for the gym right before Trick or Treat started. In years past, I’ve left a bowl of candy on my steps with a note for kids to take a few, but I always come home to a nearly full bowl. I didn’t even bother with it this year; I just peaced out and hoped I could find something to do for two hours so I wouldn’t have to deal with it. Real nice, I know, but really if hardly anyone visits my street, what’s the point of buying candy and having it sit around for me to stare at? I certainly don’t want that.
So I went to the gym and did some grocery shopping just to make sure I’d use up the full two hours. Good thing I went shopping, because I didn’t have anything planned for dinner. I’d eaten the remainder of last week’s roasted veggies with lunch, so I was fresh out. Thanks to a trip to Aldi, I was able to spend some time this evening catching up on meal prep stuff.
I roasted this enormous batch of veggies to have with dinner, and did something different today – I added whole grape tomatoes to the mix to act as a sort of “ketchup” for the veggies. Since I’ve been avoiding ketchup and most condiments, I’m coming up with creative ways to “dress” my veggies. The two cookie sheets contained a bag of frozen broccoli (I’m lazy), a chunky-chopped onion, 2 lbs of brussels sprouts, 1 lb of chopped radishes, 3 sweet potatoes, and a pint of grape tomatoes – all of it tossed in a bit of oil with sea salt, black pepper, and garlic. After nearly an hour at 450, they were ready to party in my belly.
The grape tomatoes didn’t have the ketchup-y effect I was hoping for, but they worked well in the mix. I didn’t need to add any other condiments, and the seasoning was spot-on. Plus, now I have veggies for the rest of the week.
I’d say that was an evening very well-spent! 🙂