We love this time of year—the parties, the food, the gifts and the general good cheer help us slide right through post-summer sadness and into an excitement unparalleled by any other season. Still, it can be a bit hectic, and while we try to maintain our sanity via meditation, aromatherapy and the like, we’re also looking for practical ways to minimize our stress and maximize our enjoyment of holiday festivities. While we’d love to show up to our next soiree with a homemade dish that would make Julia Child proud, we’re unlikely to have time to do much more than throw on a smoky eye. So, when we saw this party-perfect recipe created by nutritionist Shira Lenchewski for a fall picnic with designer Jenni Kayne and Sweet Laurel Bakery’s Laurel Gallucci, we knew it would be the star of our season. Shira’s roasted veggies can be tossed together in a matter of minutes and then thrown in the oven while you do a quick desk-to-dinner change, and the simple yet sumptuous dish will complement any and every holiday dinner spread. See the recipe below.
Author: Shira Lenchewski Serves 4
Ingredients: 1 leek, sliced (white and light green parts only) 2 portobello mushrooms (washed with stem and gills removed, 1/2 inch slices) 1 tbsp olive oil 1 pinch fresh rosemary 1 pinch fresh thyme 2 cups green beans 1 shallot, thinly sliced 2 cloves garlic, finely chopped
Get the full recipe instructions here.
Shira’s Roasted Fall Veggies with Herbs
