Today’s veg will be tossed in olive oil, salted, put on a metal sheet pan, roasted at 425F for the following times:
Roasted Brussels Sprouts cut in half 25 minutes
Roasted Broccoli 15 minutes
Roasted Carrots 25 minutes, depending on size.
Toss them around after 10 minutes, scrape the pan if needed, and repeat every 5-10 minutes to make sure nothing sticks. Salt every time. I’m skipping the infused oil this time.
I’ma try something new with the steak.
Trim off all the silverskin & exterior fat, pound it to 1/2″, season, press into flour, egg, and *omg* panko flakes. Since I’m somehow out of eggs, buttermilk or mayo will be the glue to hold it all together. Baking it on an oiled sheet pan should be approaching medium doneness at 8-10 minutes. Check with a thermometer!