Salmon and Roasted Winter Veggies

Still trying to be healthy, but wanting something hearty - we opted for roasted salmon and roasted winter vegetables.  Roasted until they are caramelized Brussels sprouts, beets and sweet potatoes are so satisfying.  I thought I would pack even more healthy anti-oxidants into the meal by serving the roast salmon over a bed of sauteed spinach.  This should be GOOD!  Here's how What's for DINNER started...

Sometimes even the best conceived dinner can go awry.  While I was waiting for the salmon to finish roasting in the oven - I opened the fridge to grab something when the entire bottom shelf in the refrigerator door fell to the floor.  Ahh haha, broken bottles of wine, hot sauce and soy sauce all swirled together to make a strangely vinegary, winey, savory aroma and a huge, DISGUSTING mess.  Holy moses.  By the time I scooped up all the glass, mopped up a massive pool of the hot sauce-soy sauce-wine liquid, vacuumed up all the glass and sanitized the floor, the salmon was over cooked and the beets bled onto the sweet potatoes and the Brussels sprouts, tinging all the veggies a fuchsia hue.  I plated the meal, and realized it looked like a bit of a mess.  It tasted alright - the fish was a little too firm and the veggies were a little indistinguishable, but maybe I was just put off by the refrigerator debacle.  :)

I won't bother with the long version recipe on this one.  Just blanch the veggies - 10 mins for the Brussels, 40 mins for the beets and the taters.  Then halve the sprouts, peel the beets and quarter, cut the taters into wedges.  Then toss each veg separately with olive oil, salt and pep and line them all up on your baking sheet in separate piles (so they won't all get colored beet red,) pop in a 400 degree oven for 20-30 minutes, until caramelized.  The fish takes about 8 mins on 400.  Saute a bunch of baby spinach in a glug of olive oil with a minced clove of garlic, splash in a little chicken stock to steam the greens.  Hope yours comes out better.