pen rainbow

Tuesday, January 6, 2015

Tuesday's Cupboard—My All-Time Favorite Roasted Vegetable Recipe

Hearty & delicious roasted winter veggies with fresh herbs



heirloom carrots, Yukon potatoes, sweet onion, Meyer lemons (from our tree!)
green & yellow bell peppers, brussel sprouts, kalettes
fresh thyme, fresh oregano, fresh parsley

A super-tasty way to combine veggies any time of the year!  Feel free to substitute 2 to 3 zucchinis in place of the kalettes &/or brussel sprouts.  I've also added yellow & red cherry tomatoes and cut-up summer garden tomatoes to the mix. This recipe will make your kitchen smell wonderful!!


Troi's Roasted Veggies

Preheat oven to 375°
  • 2 tablespoons olive oil  (I use 1 T. infused olive oil (lemon, basil or galic) + 1 T. regular olive oil; if you don't have infused oil, use 1 T. olive oil + 1 T. canola or peanut oil)
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. kosher or flaked salt OR 1/2 tsp. of garlic & herb Mrs. Dash
  • 1/2 tsp. freshly ground black pepper

  • 2 bell peppers (combine red, yellow & green bells)
  • 1 Vidalia or Walla Walla sweet onion, cut into chunks
  • 1 small bag of heirloom baby carrots (available at Safeway)
  • 1 small bag of pre-washed kalettes (a kale + brussel sprout hybrid available at Whole Foods)
  • 1 small bag of clean, fresh, firm brussel sprouts
  • 1/4 c. fresh herbs (about a tablespoon each of thyme + rosemary + oregano)
  • 1-1/4 c. new potatoes, scrubbed & quartered 
  • 2 quartered Meyer lemons, seeded but unsqueezed (the juices will release into the roasting pan)

Scrub & cut-up all of the veggies.  Put them into a large mixing bowl.  Add the fresh herbs.  I usually just throw in torn leaves and tender sprigs rather than cut up the herbs.  This is a country dish, and everything is in chunks and pieces.  

Once everything is in the bowl, add the oils, chili powder, cumin, salt (or Mrs. Dash) & freshly ground pepper.  Toss to combine.

These veggies are happy to share an uncovered non-stick roasting pan with a boneless turkey roast!  Or, you can roast them by themselves & serve alone.  Roast according to the cooking time on the turkey.  Mine usually takes 1-1/2 hours on 350°.  Or, bake the veggies uncovered in a non-stick roasting pan at 375° for about an hour until tender.

Check every 30 minutes & stir to prevent the veggies from drying out.  The lemons will release their juices as you stir, which will also keep the veggies moist & delicious.  If you don't have fresh lemons, substitute a 1/4 c. of chicken broth.