Most Versatile Non-Recipe Ever: Roasted Veggies

For the inaugural post on this brand-spankin’ new blog, it made sense to share the latest manifestation of my main source of sustenance: the throw-everything-left-laying-around-the-kitchen-into-a-really-hot-oven recipe.  The components of this mixture are based entirely on the season, what I find at the green market, and sales at the grocery store. Usual suspects include some kind of squash, something green, and a variety of root vegetables.  Eaten as omelet/fritatta filling, in soups, or in grain or green based salads, this mix is the base for nearly every meal I eat for the following several days.  Flexible, seasonal, economical, easy, healthy and delicious… in short, Ideal.

Potential Ingredients:

butternut squash, acorn squash, zucchini

bell peppers, onion, broccoli, brussels sprouts, asparagus, mushrooms

sweet potatoes, Yukon Gold potatoes, carrots, beets, turnips, parsnips

Herbs (preferably fresh, but dry will do: thyme, rosemary- be creative!)

Olive oil

Vinegar, citrus juice, or wine

Method:

Heat oven to 450°

Prepare the veggies: wash, peel, trim, and cube/cut into bite-sized pieces

Toss with a glug of oil, vinegar, seasonings

Spread on foil-lined sheet pans for easy clean-up

Roast until tender

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