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Farm Journal

Roasted Veggies

Roasted veggies are one of the easiest and most delicious ways to enjoy the vegetables in the share! It is open to endless combinations, and roasting always brings out the flavor. Leftovers are great on a salad the next day. You can substitute veggies based on the season. I’m including a few variations to inspire you, but the method is the same.

Ingredients – Late Fall Mix:

  • 1-2 large carrots

  • 1-2 red beets

  • 1 onion or leek

  • 2-3 medium potatoes

  • 1 large sweet potato or 1 small winter squash (peeled & de-seeded)

  • 1 head of garlic, separated into cloves


Ingredients – Early Fall Mix:

  • 1 large sweet potato or delicata squash (or other winter squash, peeled)

  • 2-3 medium potatoes

  • 1 onion or 1 leek

  • 2-3 sweet peppers

  • 1-2 slicing tomatoes, quartered, or a handful of cherry/grape tomatoes


Ingredients – Summer Mix:

  • 1 large or 2 small eggplant

  • 1-2 zucchini and/or summer squash

  • 1 sweet onion

  • 1-2 slicing tomatoes or handful cherry tomatoes

  • 1-2 new potatoes


Ingredients – Spring Mix:

  • 3-5 turnips, greens removed and halved

  • 3-5 radishes, greens removed and halved

  • 1 head broccoli, separated into florets

  • Handful of scallions, coarsely chopped

  • (I like to season this spring mix with just olive oil and salt, or add a splash of soy sauce and sesame oil).


Directions:


1. Scrub all root veggies well. For squash, cut in half and remove seeds (peel all varieties except delicata). De-seed peppers, and core slicing tomatoes. Peel onion or leek (thoroughly wash leek if using to remove any dirt in upper layers) and cut into thick slices. For all other veggies, cut into approximately 1 inch chunks. Cherry tomatoes can be tossed in whole.


2. Place all veggies in oiled large shallow baking pan or tray. I like a 9” x 13” casserole dish. Pour some more olive oil over veggies and sprinkle with sea salt, black pepper, and any other seasoning as desired. I like thyme or Herbs de Provence. Toss to coat. Roast at 400 degrees, turning a few times, until fork-tender, about 25-35 minutes.


Note: spring/summer veggies will cook more quickly, fall/winter roots will cook longer. Also, the size of the chunks will affect cooking time. In general, cut smaller chunks for harder, denser fall/winter veggies; larger chunks for softer spring/summer veggies.

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