What is easier than a set it and forget it style dish? A dish that can be cooked in advance and reheated just before serving. A dish that makes use of your seasonal vegetables all in one go. Well, roasted veggies of course! Ok, this sounds simple enough and for some of you perhaps it is. However, there is a strong possibility that many of you have not roasted vegetables in the past. The beautiful thing about this process is that it is hands off, and most of this dish can be prepped in advance by chopping veggies ahead of time. Another fine point we must not forget, is the wonderful roasted caramelization that even the most devout veggie denier can enjoy. This adds an element of sweetness, with a little bit of “char”, equaling one big smile.
Roasted vegetables are simple to make, colorful medley sure to satisfy your taste buds, and better yet, utilizes many of the items in your CSA Farm Box. Just about any vegetable can be roasted. However, our favorites consist of any type of radish, turnip, carrots, brussels sprouts and potatoes. Add some oil, onion, rosemary, thyme, and a few cloves of garlic. Then sprinkle with salt and pepper, and you have a dish ready to impress your family and guests. Look below for a standard recipe and further tips for success in roasting vegetables.
Roasted Seasonal Vegetable Medley
- 2lbs (total) of seasonal vegetables: onion, potato, radish, turnip, carrot, cauliflower. Add or substitute to your personal liking. All seasonal vegetables roast nicely.
- 3-5 cloves of Garlic
- Approximately 2-3 Tbsp of Oil (olive, or grapeseed most recommended)
- 1 ½ tsps of finely chopped Fresh Rosemary leaves
- 1 Tbsp of finely chopped Fresh Thyme
- Sea Salt and Pepper to taste
- Preheat oven to 425 degrees.
- Prepare vegetables; wash, peel if necessary and chop evenly.
- Place into a large bowl
- Add oil sparingly only to coat vegetables, making sure to deter any puddling of oil at bottom of the bowl.
- Chop fresh rosemary and thyme.
- Peel 5 garlic cloves.
- Add rosemary, thyme, and garlic to the bowl.
- Sprinkle medley with sea salt and pepper.
- Toss to coat.
- Place parchment paper on the bottom of baking sheet.
- Spread vegetables out on the baking sheet in a single layer. (Tip: do not add excess oil. It will puddle on bottom of pan, and creates a less crispy roast)
- Roast 15- 20 minutes turning once or twice so they brown evenly.
- Remove veggies from oven when you see that they are caramelizing, lightly brown and fork tender.
- *Optional flavor addition* When you remove the vegetables from the oven, toss with the balsamic vinegar and parsley, or squeeze a small amount of lemon juice onto roasted vegetables.
- Serve warm or at room temperature. Or reserve for a later meal. Simply place veggies on roasting pan, back into the oven for 2-3 minutes before serving.
Tip #1 Be sure to cut your veggies evenly. If all your veggies are cut to roughly the same size, this helps to ensure that your veggies cook evenly and are done at the same time.
Tip #2 Place parchment paper at the bottom of your pan. This will help to prevent your perfectly roasted veggies from sticking, and losing most of the wonderful caramelization to the pan. Also, this ensures an easy clean up!
Tip #3 A hot oven creates that caramelization and “char” we are looking for. Roast veggies at 475°F. This speeds up the cooking process, taking only 15-20 minutes to get a tender vegetable, while also browning the outside.
Tip #4 If you really enjoy the browned edges of a roasted vegetable, position your chopped veggies near the edges of the pan. Vegetables along the pan’s edge tend to brown most. However, do not over crowd as this adds too much moisture and not enough room for the hot air to move along the outside of the vegetable.