Eat your Roasted Vegetables.

I’ve found that the best way to get in your veggies for the day is to roast them in the oven. Add just a little olive oil, salt and pepper; you can control the quantities and that’s really all you need. At least once or twice I cook my veggies this way during the week and the flavor is so intense. The crunchy bits don’t hurt either. You’ll be picking those off the baking sheet through the night. The veggies I roast the most include sweet potatoes, butternut squash, cauliflower, carrots, red onions, parsnips, beets, asparagus, brussel sprouts,and potatoes. My only hint is to try to cut the veggies roughly the same size, 1 to 1-1/2 inches, so that they cook evenly. I usually just roast them and eat them but I found this delicious recipe with a nice dressing and feta cheese topping. I may have to make this every time I roast my veggies now. It was so good. You gotta try it. Ps: Food and Wine magazine notes this recipe is healthy, make ahead, and vegetarian.

roasted, before dressing.

after dressing.

Warm Winter-Vegetable Salad (courtesy of Food and Wine magazine, March 2010)

Ingredients

  1. 1 small red onion, cut into 1/2-inch wedges
  2. 1 small sweet potato (about 8 ounces), cut into 1-inch pieces
  3. 1 carrot, peeled and cut into 3/4-inch pieces
  4. 1 parsnip, peeled and cut into 3/4-inch pieces
  5. 1 small celery root (about 12 ounces), peeled and cut into 3/4-inch pieces
  6. 1 small beet, peeled and cut into 3/4-inch pieces
  7. 3 tablespoons extra-virgin olive oil
  8. Salt and freshly ground pepper
  9. 1/4 cup walnuts
  10. 1 1/2 teaspoons balsamic vinegar
  11. 1 1/2 teaspoons fresh lemon juice
  12. 1/2 teaspoon Dijon mustard
  13. 2 tablespoons chopped flat-leaf parsley
  14. 1 ounce feta, crumbled (1/4 cup)

Directions

  1. Preheat the oven to 425°. In a medium roasting pan, toss the onion, sweet potato, carrot, parsnip, celery root and beet with 2 tablespoons of the olive oil. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, until tender and lightly browned in spots.
  2. Meanwhile, spread the walnuts in a pie plate and toast until golden, about 6 minutes. Transfer the walnuts to a work surface and coarsely chop.
  3. In a large bowl, whisk the vinegar with the lemon juice, mustard and the remaining 1 tablespoon of olive oil and fold in the parsley. Season with salt and pepper. Add the vegetables and walnuts to the dressing and toss. Top the salad with the feta and serve warm or at room temperature.

Make Ahead The roasted winter vegetables and dressing can be refrigerated separately overnight. Rewarm the roasted vegetables before serving.

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