Only 5 more days until it’s officially winter, but according to my kitchen garden, fall’s been over for a long time. The boxes and raised beds full of lettuces and other leafy greens have been cleaned out and covered up until next year.
From May to October, I bypass the grocery store’s salad fixings, preferring those from my own garden instead. Spinach, kale, swiss chard, peppers, radicchio, arugula, romaine and collard greens, to name a few. There’s nothing better than grabbing a fresh handful of greens when making a lunchtime salad or scramble.
Come November, I’m forced to purchase the less-than-appealing offerings of my local produce stand or give up salads entirely until spring. While some of it is edible, much more is wilted, tasteless and over-ripe, having sat too long in it’s cellophane bag before finally reaching my plate.
Without salads as an option, how’s a girl to get in her daily 6-10 servings of veggies?
My solution is to switch from raw veggies to roasted. Slow roasted and in large enough quantities to serve as lunch for several days in a row. Roasting brings out the natural sweetness of the vegetables and may even fool your sweet tooth into thinking it’s already had dessert!
What type of vegetables do I roast? Whatever type you prefer! I’ve tried potatoes (red/white/sweet), asparagus, peppers, mushrooms, zucchini, tomatoes, cauliflower, broccoli, beans, pea pods, onions, ginger and garlic (of course!). Often times my ‘recipe’ is dictated by what needs to be eaten up soonest!
All you need is
- a large roasting pan (I use a glass, pyrex dish)
- an oil or fat (canola, olive, sesame, coconut)
- seasonings (sea salt, pepper, cinnamon, cloves, oregano, basil)
Wash, peel (if necessary) and cut veggies into bite size chunks (the smaller they are, the faster they’ll cook).
Toss prepared vegetables with chosen oil and seasonings.
Pour into pan and roast at 350 degrees F for about 45 min.
Serve hot or cold!
What’s your favorite vegetable?
Ever tried roasting it? Please share your recipe!