This week I was on a “roasted vegetable kick.” It started on Sunday evening when I cheffed a dinner party for 6. I made a tray of roasted root vegetables: sweet potatoes, carrots, celery root, turnips, onions and beets. The guests loved them. On Monday I roasted a bunch of vegetables for a client who eats primarily by “Paleo” guidelines. I threw all the “leftover” veggies from other dishes I was making her into a sheet pan: broccoli, mushrooms, cauliflower, sweet potato, onions, garlic, snow peas, etc.
The star of the “roasting show” this week went to the vegetables pictured above and were made for my newest client. I roasted beets, Brussels sprouts, sweet potato, garlic and celery root. The colors and flavors were just *perfect!* The celery root took on a pink color from the beets (so did my hands and the cutting board!) I snap pictures of food I’ve made and post them to my Facebook business page, Instagram and Twitter. This picture on my Facebook business page has become the “most popular” post to date with almost 600 views. Go figure….vegetables are the most popular?! (For a while the most popular post was a picture of mini-cheesecakes.)
If you’ve never roasted vegetables, give it a try. Peel the root vegetables and chop everything about the same size. Line a baking tray with aluminum foil and spray it lightly with cooking spray or coat with a thin layer of olive oil. Mix all the vegetables up in the pan, drizzle them with a little olive oil and sprinkle some sea salt and freshly ground pepper on top. Put them in a preheated 425° oven, uncovered. After about 15 minutes, give the vegetables a stir. Return them to the oven for about 10-15 minutes longer, or until they reach the level of “doneness” you prefer.
Take a stroll through the vegetable aisle at your grocery store or hit the farmer’s market in your area this weekend. Grab a few different vegetables and try roasting them. Send me your pictures and let me know what you made.
Roasted vegetables also make GREAT frittata and omelet additions!