Simple Veggies, Simply Roasted

Lately, I have been experimenting with local market vegetables trying to finalize my growing decisions for this Spring.  While adding our favorite veggies to any dish is always amazing, I tend to enjoy eating them as close to their natural state as possible.  My favorite go to dinner in a breeze is to gather 1 to 3 types of veggies and just roast them.  That's it.  There is nothing quite like some crispy, tender, roasted veggies. Here is the standard procedure & favorite choices for a quick fix to a growling stomach in our home.

All you need is:

  1. a tablespoon (or a educated guess at one) olive oil
  2. some sea salt sprinkled over them
  3. toss gently
  4. place in the oven at 425 degrees Fahrenheit on a glass or ceramic dish (metal tends to burn everything up too quickly in my experience and opinion) 
  5. optional: add minced garlic cloves or any fresh herbs you have that are ready to harvest.  I always love dill, for some reason.  I am kind of weird though, and put dill on a lot of things.  Even a sprinkling of melted butter (cultured is best!) during the last few minutes of roasting is super tasty.
  • For Kale: 7 minutes on one side, flipped, and baked for another 2 or 3 minutes works great.  I like to do whole leaves- it's less work and it seems more filling that way.
  • For Broccoli &/or Cauliflower: Slice the broccoli/cauliflower so there is a nice flat edge and place that side down in the dish.  Roast for 25 min.  Toss 15 minutes into cooking to avoid burning.
  • For Brussel Sprouts: Always cut into halves, sometimes quarters if they are larger buds.  Roast for 30 minutes, tossing or stirring gently every 10 minutes.
  • For Radishes:  This is one of my personal favorites.  I never thought of roasting radish until I purchased a daikon radish at the market.  (this is also works well with any type of radish).  Halve or quarter depending on the size of each radish.  Definitely cook with garlic to really maximize the unique taste of this vegetable roasted.  It is slightly earthy and sorta sweet!

 

How do you cook your veggies?  Share below!

with love + growth,

Chelsa


All Produce and Meats pictured were purchased at Easton Public Market in Easton, Pennsylvania from local farmers in the Lehigh Valley area.  Click here to learn more