Having a big batch of roasted veggies on hand makes for easy, delicious, nutritious meals for several days. While roasting, cook fish (for 15-20 minutes) or chicken breast or thigh (20-25 minutes) in a separate pan and you’ve got a full meal. Chop the roasted veggies and use them in a frittata or along with optional sautéed ground turkey and hot sauce for a taco. Or toss them with greens, cubes of firm tofu, pepitas, olive oil, & balsamic for a hearty protein-rich salad. The possibilities are endless!
8 to 10 cups of vegetables cut into 1 – 1.5″ chunks: choose from winter squash (seeded, skin can be left on), Brussels sprouts (ends removed, cut large sprouts in half), carrots (peeled), red and/or yellow onion (outer skin removed), shallots (outer skin removed), cauliflower, leek (use white part), broccoli, cherry tomatoes (pierced with a fork), zucchini, purple or yellow beets (skin removed), bell pepper (seeded), jalepeño pepper (seeded), white or sweet potato (optional to leave skin on), radicchio (leave in 3″ chunks since it cooks quickly)
2 Tablespoons of olive oil plus additional to lightly coat roasting pans
1 Tablespoon each of salt and ground black pepper
Optional: balsamic glaze to top the vegetables
- Preheat oven to 400 F.
- Set oven racks so that there is enough room for two baking sheets or roasting pans.
- Use your fingers or a kitchen brush to cover the bottom of the roasting pans with olive oil.
- In a large bowl, toss the vegetables with the 2 Tablespoons of olive oil, salt, and pepper.
- Roast for 20 minutes, remove from oven and mix the vegetables around, and return back to the oven for an additional 10-15 minutes or more if you prefer vegetables more cooked.
- If possible, keep the vegetables pieces separated so that all edges can roast and carmellize.
- Instead of cutting up sweet potatoes, they can be pierced with a fork and cooked whole in the microwave for 4 to 5 minutes until soft. Then slice into 3″ chunks, coat lightly with olive oil, salt, and pepper, and roast along with the other vegetables.
- Winter squash can be cut into 5″ chunks, seeded, placed in a dish with a splash or water then covered, and microwaved for about 4 minutes until soft; then coat lightly with olive oil, salt, and pepper, and roast along with the other vegetables.
- The recipe is sparse on spices to keep them more neutral for a variety of meals. Additional spices can be added along with salt and pepper such as 1/4 cup chopped fresh rosemary; 2 Tbsp of dried thyme, basil, or parsely; or 2 Tbsp cumin or paprika; or any other herb or spice of your choice.