When cooler temperatures hit, my on-the-regular shifts from lots of smoothies and salads to more roasted vegetables and soups.
This season’s switch kicked off Saturday with my weekly visit to the produce market.  Southern Produce, (aka Southside Produce), on Range in Denham Springs, is a little gem.  Everything is fresh, prices are pretty decent, and they carry many local items, plus the staff is so friendly. 
Southern Produce Staff
 This week I included two items somewhat new to my kitchen – acorn squash and fresh brussel sprouts.
Produce stand basket

I washed and diced/sliced the items for three different roasts.
The first was root vegetable focused – acorn squash, white sweet potatoes and carrots, lightly tossed with a small bit of olive oil, kosher salt, cracked black pepper and fresh rosemary.  
Roasted vegetable mix

This was spread into a single layer on hot baking sheet – preheated in the oven at 425 degrees.  I put this batch in first to give it a bit of lead time as the veggies are dense.
The second batch was a rough cut of sweet onion, sliced orange bell peppers, halved brussel sprouts and baby bella mushrooms; also tossed with a small bit of olive oil and seasoned with sea salt, cracked black pepper and dried thyme.

Lastly, I attempted a straight roasting of the other half of the acorn squash.  I brushed it with olive oil, salt and pepper.
After baking the root vegetable tray for 15 minutes, I put the other items in the oven dividing the brussel sprout batch between the baking sheet and a cast iron skillet.  The acorn squash got it’s own small tray.

The items roasted until fragrant and soft (about 15-20 minutes). 
They were amazing!  Roasting brings out a deep, nutty flavor.  The vegetables in the cast iron caramelized a bit more which was absolutely lovely.  Next time, I’ll roast the half squash cut side down so the top will camelize and the captured steam will help it cook more quickly.
Roasted Vegetables

I stored the vegetables in the frig with a plan to use throughout the week as the hankerin hits. I was thinking in a hash or a frittata for breakfast, or mixed with some rice or pasta for lunch, maybe or as a side dish with some protein for dinner.  As I write this post Monday night – this batch is almost gone.
Roasted vegetables

My husband and children like veggie roasts and I try to keep some variety of mixture on hand as a staple during the fall and winter months. No recipes, just this basic method, as the fun is trying different items, herbs and seasonings.  

Current dietary guidelines recommend filling half your plate with fruits and vegetables, and in order to reap full health benefits from fruits and vegetables, many adults need 7-13 cups of produce per day (see With Fruit and Veggie, More Matters). Keeping your favorite roasted mix on hand is an easy and scrumptious way to eat clean and get in your vegetables.
Do you enjoy vege roasts?  What are you favorite items, preparations and uses?

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