Simply Sunday…

Roasted Local Vegetables

I’m calling Sundays, “Simply Sunday” because I need a day of rest after working as a “greeter” at our holiday “Winter Wonderland” on Friday and Saturday nights.  Last night was somewhat cold and very windy.  The snowmen, Santa and Mrs. Claus inflatables were dancing all over the place…they looked quite animated!  Last night was packed, the most crowded I have seen since the event opened Thanksgiving weekend.

So, on my Simply Sundays, I’m going to add some of my recipes/concoctions, many made with local produce bought at the Farmers’ Market on Saturdays.  I typically buy several of my favorite veggies and add one “new to me” veggie.  Last week I decided to roast several of my root veggies and squash to unleash the flavors of each one.  For the recipe…

Roasted Winter Vegetables and

Roasted Vegetable Salad

I used small beets, purple haze carrots (sweeter and very attractive) and kabocha squash (“new to me”) in this roasting pan.

root vegetables, squash of choice, cleaned and cut into thick wedges or if small, whole
App. 1 tsp. coarse salt (I like Mediterranean Sea Salt)
Coarse pepper
Olive oil or other favorite oil, in a sprayer or mister
Preheat the oven to 425°.   I cut the Once you have cleaned and prepared the veggies (I left the skin on all the veggies after scrubbing with a coarse brush), arrange the veggies in a lightly greased roasting pan.  I love using an oil mister and use it to limit the amount of oil I use.  For this roasting I used olive oil and misted the veggies with oil.  Sprinkle the 1 tsp salt and finish with some freshly ground pepper .
I then found 2 “riper” Gala apples and 2 sweet potatoes left over from Thanksgiving dinner, so I prepared those in another small oven-proof dish, adding a little oil, salt and pepper only to the sweet potatoes. I added this pan to the oven at the same time.
After 30 minutes I checked the veggies to determine how long each would take.  The whole beets, even though small, would take about the same time as the kabocha squash.  The apples were removed  after 30 minutes while I set the timer for another 15 minutes and reduced the oven temperature to 375°.
After 30 minutes of roasting and before turning
While I waited for the veggies to finish roasting I cleaned and cut a fresh persimmon my neighbor gave me, another “new to me”.  Once the veggies were roasted I arranged everything, including the persimmon, on a platter.  The flavors of all the roasted vegetables were incredible and very different from sautéing or cooked on the stovetop!  The veggies were my entire dinner which was very filling!  Leftovers were put in the refrigerator.
 The roasted veggies are shown with optional accompaniments such as honey, Chinese Five Spice, coarse salt and pepper.  
Roasted Veggie Salad
Take the roasted veggies you want to use (about 1/2 – 1 cup) from the refrigerator and allow them to get to room temperature.  After picking some fresh lettuce I added the cup of roasted veggies, halved yellow cherry tomatoes and crumbled Feta cheese.  I spritzed with a high quality balsamic vinegar (I used fig balsamic) and extra virgin olive oil and had a gourmet salad for lunch…filling and very healthy!

One thought on “Simply Sunday…

  1. That looks wonderful. I recently did roasted sweet potato, red onion, garlic (whole cloves), peppers. Drizzled with olive oil. Coarse salt and pepper. I have to admit to a leg of lamb too.
    The vegies were the star of the show.


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