Sunday, July 29, 2012

Roasted Veggies 5 Ways

During busy weeks, one of my favorite things to do is prepare a big dish of roasted veggies and use them all week long in various meals.  Here are 5 ways to make/use roasted vegetables for all seasons.  

1. Grilled or roasted and eaten alone or with your favorite dressing:

Sweet potato rounds and roasted broccoli with toasted almonds. 

Peppers, potatoes, golden beets, asparagus, yellow summer squash.

Potatoes, white corn, asparagus, zucchini, button mushrooms.

2. Roasted and added to spinach, arugala, or any other greens-- I also add goat or gorgonzola cheese!

Roasted beets, potatoes, and carrots with winter greens.

3. Au gratin, with bread crumbs and Parmesan cheese:

Potatoes, carrots, parsnips and apple for sweetness.

4. Roasted Root Vegetable Fries, coated in olive oil, cornmeal, cayenne pepper, and salt:

Carrot, parsnip and purple potato fries with a side salad.

Recipe linked above-- this one is a little more labor intensive!

The first two on the list are my go-to veggie dishes in the summer time, especially on the grill.  Add onions and garlic to any veggie mix for lots of flavor.  Salt and pepper are a given.  The last three were great recipes to use in the winter, especially when I had tons of carrots and potatoes delivered in my CSA box.  Winter vegetables can be really boring, but not with these recipes!  Each one of these also makes a great side dish to chicken, burgers, or veggie burgers.  When I'm pressed for time, I throw a huge batch of vegetables into the oven on Sunday night and eat them in smaller batches during the week at dinnertime, usually on top of some spinach and salad dressing.  

Enjoy your veggies!

No comments:

Post a Comment