Roasted Vegetables

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Roasted Vegetables

Roasted Vegetables can be the quickest meal to prepare. Cut open the vegetables, remove any seeds, combine messily into a pan, and put it in the oven to roast. You don’t even have to salt it before cooking since salting can be done just as well at the dinner table. This is a go-to when you have a lot going on and need to get dinner cooking quickly.

Ingredients:

(see Ingredient List: A List of Options)

Instructions:

(see Ingredient List: A List of Options)

Cut into desired sizes/shapes and arrange onto baking pan. If adding a second layer, put the vegetables that need less cooking (acorn squash, pumpkin, summer squash) on the bottom, and the vegetables that need more cooking (butternut, potatoes, carrots) on the top. Sprinkle each layer with salt and bake until the middle pokes soft and the top layer is as crispy as you like. Serve with fresh vegetables and/or sauces as desired.

Toasted Cabbage

Chop or shred cabbage using a knife, mandolin, or spirulizer. Toss with salt and optionally Minced Garlic and Onion or black pepper in a large bowl. Spread the cabbage mixture in baking pan and toast until the middle is soft and the edges and top are as crispy as you like. Serve with any dinner meal.

Roasted Spaghetti

Spaghetti squash is usually prepared by steaming as noodles, but spaghetti squash is also an excellent roasted vegetable. Cut the spaghetti open and remove the seeds (do not attempt to peel or remove the thick shell), then cut it into smaller chunks to be arranged on the baking pan, shell-side down and flesh-side up. Sprinkle somewhat generously with salt and roast until the middle of the flesh pokes through easily with a fork (the shell remains firm). Once cooked, the roasted spaghetti is easy to scoop out of the shell to eat.

Roasted Carrots

Slice carrots about ¼-inch thick and place in a bowl. Sprinkle with salt and stir to season the carrots evenly. Toast until slightly crispy. Carrots are a good afterthought to add to a pan of roasting vegetables if you decide you want to add a little something extra to dinner.

Chard Chips

Swiss chard crisps well in roasting. Use kitchen shears or a knife to cut the leaves from the stalks and separate the leaves and stalks into two bowls. Sprinkle each with water (to help the salt stick), sprinkle with salt, and stir the leaves and the stalks to spread the salt evenly. Spread the leaves on the pan and the stalks on top, since the stalks need more cooking than the leaves. Swiss chard can be added on top of a pan of roasting vegetables in the last 10 minutes of cooking, or simply roasted in a pan on their own.

Dinner Sandwiches

When preparing your hard squashes and potatoes for roasting, cut into large pieces to serve as your sandwich buns. For example, kabocha can be cut open in halves to remove the seeds, then the halves cut into quarters to make triangular sandwich buns. Potatoes can be cut into halves or thick slices (see Potato and Squash Combo: Crisps or Halves); beets can be sliced into 1-cm-thick rounds; acorn can be cut into halves or quarters; and bell peppers can be roasted as halves. Use your imagination for cutting pumpkin and banana squash. For notes on butternut and honeynut, see Breakfast Sandwiches. See also Sandwiches.

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