Roasted vegetables are so easy, nutritious and great when you don’t have the luxury of time to fiddle around in the kitchen especially when you have kids tugging at your apron strings. They are also economical and a great way to use up the stray vegetables hanging around in the fridge. Any leftovers can be turned into a salad the next night, simply add baby spinach leaves, nuts or seeds, chopped feta and vinaigrette.
Vanessa and Ingrid share food and photography as their passions. They started www.foodopera.com in 2009, when they both started having kids. Their blog is a journey through the ups and downs of motherhood with ideas and recipes that have helped make their busy lives a little easier and more enjoyable.It also has lots of fun features such as cook offs between the two sisters.