What's for dinner? 6/4/13

Seth and I both tend to cook simple meals.  Tonight was no different and I cooked a very, very simple dinner.  It was quite tasty and surprisingly filling (even though there isn't a protein or carbohydrate).  And everything I made can be modified with different spices, herbs, and inputs to make for different flavors fitting whatever taste seems right.  Of course, any meat, fish, grain (quinoa, rice, etc.) would taste delicious with any of these veggie sides.  

The theme of the night was roasting.  I roasted green beans, carrots, and green onions. I did them separately to be able to season them differently, but I'm sure they would taste great roasted together.  I used the roasted green bean recipe here, except I seasoned them with celery salt, regular salt, and a little bit of cayenne pepper in place of black pepper.

  

Post-roasting- a little charred, airy, and addicting!

The carrots were done in much the same way as the beans, but seasoned with powdered ginger, celery salt, and regular salt.  Roasted for 25-30 minutes.  

The greens onions were roasted whole, with just the straggly edges cut off (although, next time I cook them this way, I would leave all the green part on.  It turns crispy and crunchy and I actually preferred that part over the softer white, onion part.)  I put olive oil, celery salt, and salt to season them.  

My favorite part of the night was the Lemon Basil, Cucumber infused water I made-probably because I have never made flavored water before and it was so refreshing and tasty.  I very skillfully (kidding) mixed water, 1/2 peeled cucumber, and 3 sprigs lemon basil in a pitcher of water.  I am so baffled by the fact that I never did this last summer.  I cannot wait to try every possible water-infused combination I can think of.  Have any good ideas? 

And that was dinner.  Very low skill, but flavorful nonetheless.