Vegetables, Vegetables, Vegetables...

 ...this is my new mantra. I thought I could come home from our trip, stop eating Roses chocolates/egg salad sandwiches/prawn cocktail crisps, and those holiday pounds would melt away--just fall right off me. But now it's February and I'm still waiting for the melting to commence. Granted, my last post was about a buttery pound cake, but I only had a sliver, I swear.

Anyway, when all those taunting smiling pictures of Jennifer Hudson in her white pants proved too much to ignore, I marched myself back into the brand new Encino Weight Watchers shop around the corner from my house.

And oh how happy I am to have some control once again. This colorful little roast included Brussel sprouts, cherry tomatoes and green cauliflower. That oil you see is just a spray that I coated the foil with before giving the veggies a little rolling ride. Before the holidays, I bought a selection of gourmet salts from Trader Joe's, one of which includes edible flowers and it brings a whole different level of flavor to these beauties that isn't floral so much as steeped in the brightness of a garden.

So roast away. I think this make a gorgeous side dish for any meal, or in my case a whole meal that's much more filling than a bag of prawn cocktail crisps (and almost as good.)