Wednesday, April 22, 2009

Simple Roasted Veggies

I am all about economies of scale when it comes to cooking. If I am making any of my meatball recipes, or something like chicken enchiladas, I make a batch for the freezer. When I whip up a frittata or protein pancakes I make extra for later in the week, so we can simply heat up breakfast in a matter of minutes...but still enjoy a healthy homemade meal. So last night, when I needed to make a veggie side for dinner, I decided to also roast several different veggies to cut down on prep time later this week.

All veggies were tossed in a little olive oil and kosher salt then roasted in a 375 degree oven for between 20-45 minutes, depending upon the type of veggie. The idea is to cook them until they’re crisp tender. You don’t want to overcook them (to the point when they’re mushy) or they’ll be nasty the night you make them…and even worse a couple days later! Here’s what I roasted, and what I intend to make with each one to give you some ideas:

Leeks (tender spring ones from my CSA delivery) – were eaten last night as a side with our halibut
New Potatoes – the kids had these as a side with their chicken apple sausage dinner last night then I chopped them up in a hash I made for our breakfast this morning; we still have a couple leftover and I’ll crisp them up in a fry pan tonight with the kid’s dinner
Zucchini – always a good addition to a frittata; will be tossed in salads; will toss with a little more olive oil, some lemon zest and fresh mint and serve as a side with dinner tomorrow
Broccoli - chopped some and added it to my son’s Annie’s Mac & Cheese at lunch today; will make scrambled eggs with broccoli and Feta; if I have any left, I’ll toss in a sherry vinaigrette and add some pine nuts and yellow raisins for a nice sweet-tangy room temp side
Carrots – also appeared in my son’s Mac & Cheese; roasting them brings out their sweetness, so my kids like to snack on these; another idea for a side would be to toss carrots in a tangy vinaigrette like this: 1T olive oil + 1T mustard + 2t lemon juice + 2t honey...whisk and add chopped fresh parsley
Peppers and Onions – were used in today’s hash; will be used in the frittata; perfect in the black bean burritos that are a current favorite with my kids (probably because it’s a meal they can eat while moving…); and will be a side to the fish tacos I am making Friday night

So, I have a fridge full of veggies ready to go…but tonight I don’t have to use any of them as it’s my night to pick up dinner from my Supper Exchange (see posting from March 18 if you want to set up your own). Chicken Curry here I come!

1 comment:

  1. These are awesome timesavers! Super helpful as we try to recycle veggies. Definitely will try. THANKS!


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