Wednesday, January 6, 2010

A Must: Roasted Vegetables

Not only do we have a freezer and a pantry full of canned food to use up before summer, we have food stashed in crates all over the house.

There are sweet potatoes wrapped in newspaper in crates in our office upstairs. There are crates of apples under the shelves in the pantry. There are yet more crates of carrots, butternut squash and potatoes in the outer mud room.

One of the best ways to use the crated vegetables is to roast them. I'm going to tell you how to do it. There's no real recipe here. Don't be concerned about that. You can do it.

Peel and chop raw vegetables (carrots, butternut squash, sweet potatoes, regular potatoes, onions, etc.) into 1 inch cubes. Place them in a large bowl and drizzle them with olive oil until well-coated. Now, add a generous amount of salt, freshly ground black pepper and what ever herbs you love (dried or fresh in these combinations- oregano & basil, thyme & rosemary, parsley by itself). Stir it well to give all the vegetables a good coating of herbs. Now, spread them out in a single layer on greased cookie sheets. Roast them in the oven at 375 degrees until a knife inserted in the largest pieces glides in easily and before the edges get dark brown, about 30-40 minutes. Midway through the cooking time, turn them over a bit.

This tastes so good on cold, blustery days. The vegetables taste sweet and soft. Oh! Don't forget to take one or two of your garlic bulbs, chop off the top (so you can see into the tops of the cloves, leaving the bulb together), sprinkle it with salt, wrap it in foil and lay it on a rack in your oven to roast while you roast the veggies. Spread the soft, mild and sweet roasted garlic on bread or the vegetables themselves. Pin It


  1. I need some real help here. I stored some apples in our garage because it was cool and dark. They quickly turned mushy. What am I doing wrong? The only thing I can think of is that the temp may have dropped lower than I realized - can it get too cold for apples if it is above 32 degrees?

  2. Amy, My guess is that they are/were a variety that don't store well. We've found that Fugi store the best (and longest). We missed getting them this year and had to get a different variety (I don't even remember what they are) that the grower said stored pretty well. They aren't holding up as nearly as well as the Fugi do, so we're trying to use them quickly.

    Apples that are getting soft could be made into applesauce or used for baking if they haven't gone bad yet.

    Sorry about that. Losing produce you've stored (whichever way) is never fun and always frustrating:-(.

  3. Yummy...I LOVE roasted veggies! I also find that just cutting the tops off of the garlic and drizzling with a bit of olive oil and setting it in the pan "open face" makes lovely roasted garlic too.

    Hope you are feeling well these days!

  4. Have you seen David Lebovitz's latest post? His post combined with yours is giving me some serious cravings.

  5. Camille, I am almost completely back to normal. Thank you for asking:-).

    JJ, No, I haven't, but off I go!


Just a friendly reminder, if you know me personally please try to refrain from using my name. There are those who may try to locate me, break into my pantry and steal my pickled beets. Thanks:-).

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