Hello folks! And a happy Wednesday to all of you! Since the theme of this year’s National Nutrition Month is “Enjoy the Taste of Eating Right” I thought I’d share a delicious roasted vegetable recipe. If you Google “roasted vegetable recipes” and one of the first things that pops up is a link to a recipe called “The Best Roasted Vegetables Ever” then curiosity makes you want to find out if these are truly the best roasted vegetables ever 🙂 Today’s recipe is from The Wednesday Chef. I invite you to check out her blog; it has some pretty delicious looking goodies!
Now I’m going to be honest. I love my vegetables, and I sure do love roasting them. But, I’ve got to come clear about why I hopped on the vegetable train last night. I get in the habit of calling my husband on the dot at 4 p.m. every day to get a game plan for dinner. Typically we decide if we’re doing leftovers, takeout, or one of us is cooking. After my husband told me we had the leftover pork and some deer meat he cooked last night, I knew that wouldn’t suffice for a well-rounded meal.
There’s something about veggies that just makes me giddy. I really think it’s the variety of colors. I veered away from the original recipe just a bit with the addition of a small sweet potato. I love my beta-carotene, but I REALLY love a little bit of starch.I decided to use the beautiful dish my sister-in-law gave me for Christmas this year from Sur La Table. This picture doesn’t give this piece justice but let me just say, IN.LOVE.
Veggies are chopped up and ready for a mixing with herbs and olive oil.
Gorgeous, beautiful color!
And here’s a close up of the veggies post roast. DE.LISH,US!
And here’s the recipe!
The Wednesday Chef
Serves 6 as a side dish
1 medium onion
1 medium or 2 small carrots
2 small potatoes
5 small tomatoes
1 red or yellow pepper
2 cloves of garlic
Salt and pepper to taste
Dried herbs (sage, thyme, rosemary, wild fennel are all good choices – either individually or combined in some form)
4 to 5 tablespoons of olive oil, plus more to taste
1. Preheat the oven to 375 F (180 C). Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch). Pile the vegetables into a baking dish so that the vegetables lie a few inches thick. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently – you don’t want to destroy the tomatoes before the dish goes into the oven. Now check the vegetables to make sure they are well-coated and glistening with oil. If need be, add more oil.
2. Put the dish in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top. Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.
Now, if you’re a newbie at roasting vegetables and want to try other roasted veggie combinations, some of the best tips and tricks can be found from 100 Days of Real Food so please check it out!