Herb & butter roasted root vegetables & chicken thighs
Roast
Roasting
When Taylor, my first born, was a baby, I fed her so many purees from the squash family that her nose turned orange. It was one of those things that you didn't really notice much, until one day we were looking at digital photos we had taken of her and we were like "holy smokes, our baby's nose is as orange as an orange!" Nervous first time parents that we were, we of course rushed her into the pediatrician's office only to find out that she would be just fine, and to perhaps incorporate a few more greens into her regular diet of sweet potatoes, butternut squash, carrots and acorn squash.What's especially funny about this is that after spending the first couple of years of her life as squashes biggest fan, she now despises all varieties & forms of it. She hates the texture, no matter how they're cooked, and for having a rabid sweet tooth, finds them entirely too sweet. The boys aren't huge fans either, which means that Art and I have the task each time I make roasted root veggies
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