Roasted Fall Veggies
I love to make seasonal roasted veggies on Sundays, and use them through the work week for all kinds of different recipes. I listed a few examples below, but there are sooo many more. I also like to use them for a roasted vegetable quiche, and a roasted vegetable ragout that is served over buttermilk parmesan grits (the whole thing comes together in less than 30 minutes, but tastes like it's been cooking all day!).
Roasted veggies are a great way to clean out the fridge and use up all those veggies that are languishing in there! You can use almost any combination of veggies. In fact my photo of the recipe includes some radishes I threw in at the last minute. Roasting the radishes made then even more beautiful, and completely mellowed there flavor (I had no clue! I guess you never know till you try!).
Roasted Fall Veggies
I love to make seasonal roasted veggies on Sundays, and use them through the work week for all kinds of different recipes. I listed a few examples below, but there are sooo many more. I also like to use them for a roasted vegetable quiche, and a roasted vegetable ragout that is served over buttermilk parmesan grits (the whole thing comes together in less than 30 minutes, but tastes like it's been cooking all day!).
Roasted veggies are a great way to clean out the fridge and use up all those veggies that are languishing in there! You can use almost any combination of veggies. In fact my photo of the recipe includes some radishes I threw in at the last minute. Roasting the radishes made then even more beautiful, and completely mellowed there flavor (I had no clue! I guess you never know till you try!).
Cooking Instructions
- 1
Preheat oven to 400° F
- 2
Line a sheet pan with parchment paper or aluminum foil.
- 3
Wash, peel, and chop veggies to a uniform size.
- 4
Put on sheet pan, and add Olive oil, salt, and pepper. Toss to coat. (You could add your favorite herbs or additional spices here if you like, but I use the left over veggies for so many different recipes through the week that I like to have a blank slate.)
- 5
Place in preheated oven for twenty minutes.
- 6
After 20 minutes, toss veggies and rotate sheet pan.
- 7
Place back in oven for 10 more minutes, or until desired doneness. I like mine a little on the crispy/caramelized side. (Watch closely after first 20 minutes as they can burn quickly. I know from experience(s)).
- 8
Remove from oven and enjoy. The possibilities are endless! They are great served as a side with roasted chicken, you could toss with your favorite vinaigrette for a roasted veggie salad that can be served warm or cold, use as a pizza topping, add to warmed chicken or veg stock and puree for a wonderful roasted vegetable soup (I like to add a little cream at the end to make it extra yummy and luxurious.), or make them the star ingredient of your next Panini by using your favorite bread (I like Rosemary Focaccia.), provolone cheese, and your favorite spread (I use a delish sundried tomato spread.).
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