I mean, I sometimes dig a vegetable plate meal. With Wednesday's dinner companions being of a vegetarian persuasion, a platter of roasted and variously spiced vegetables made good sense, and good eating...especially with a fresh batch of sweet southern cornbread to go with it all. This time around, the menu consisted of cubed Russet potatoes boosted with blackening spices, hoisin-and-garlic green beans, and roasted broccoli florets.
When I was at the kitchen sink that evening, I could see in the western sky some wonderful deep pink and gold hues from the setting sun, mixed with the darker more ominous clouds. I dashed around the corner to the nearby parking deck but was too late to capture the palette I'd witnessed. Still, here is the Roediger House, sturdy happy warm manse, in the northwest corner of the Holly Avenue Neighborhood, as a November evening headed into that good night:
Sheet Pan Vegetables based on "One-Pan Pork Tenderloin with Green Beans and Potatoes," by Christie Morrison. In Cook's Country, October/November 2015, p. 27.
Adapted from "Sweet Southern Cornbread," adapted from "Golden Sweet Cornbread," from bluegirl on AllRecipes.com.
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