Salad days are over for another year; what to do?

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!

Peppers and asparagus with chicken and olive oil pesto

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!

Sweet potato, mushroom, onion, ginger in coconut oil

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)
  • veggies

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!

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Comments

  1. I love roasted veggies. And in winter, I love even MORE tubers and roots – yams, sweet potatoes, squashes. Ok, I actually love what other people cook for me!

  2. I also love roasted vegetables. Usually I just toss them with olive oil and salt and pepper and roast until crispy on the outside. I like adding a little balsamic vinegar to sweeter veggies like butternut squash too.

  3. Favorite veg is the dish above – sweet potato and also the mushrooms – perfect combo…

  4. Hey you!
    I can’t do salads once the weather get’s cold.
    and I’m a total ninny when it comes to “cold” I already know that.

    but I love roasting veggies!
    as a matter of fact I have a spaghetti squash calling my name tonight!
    I’m going to be planting a new garden come spring! your lettuce box looks perfect!
    xo

    • Hey Cindy,
      Great to hear from you!
      Mmm, spaghetti squash. I roasted one last week, let it cool and ‘spaghettied’ it, then added it to some sauteed onion, garlic and cranberries. Tossed the whole thing with a bit of feta cheese. Love salty and sweet together!
      Have a great holiday!
      xoxo

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