Farm Life, Food

Simple Roasted Veggies & Harvest

Simply roasting vegetables in olive oil, salt and pepper is one of the easiest ways to prepare a side dish, and also the most natural ways to coax the flavor out of the veggies as well. If I have leftover veggies, I chill them overnight in the refrigerator and put them on a salad the next day, cold, or top a hot ground pork burger with them or even make stir fry with them. The key to this simple recipe: don’t overcook the veggies.
Harvest is HERE. Yes, the ‘where are my work boots, where are my glove, where is my water jug… WHERE IS MY KID?’ freak out time of year. All kidding aside, I do love this time of year. Things seem to get a little hectic, or quite hectic, depending on the day. Thankfully, we have a village (and it does take a village). My super-talented uncle is joining us again like every year. He can fix anything and always offers a smile on the fast days. And he always asks my little guy if he wants to ride to town to take corn or soybeans to the co-op.
He always says yes.
Oh, and he never turns down a combine ride with Grandpa either.
Be on the lookout for SMVs (slow moving vehicles/machinery) this #Harvest15 season. Not always is there an old crotchety farmer behind the wheel, it could be an overly cautious Mom with a 3 year old in the buddy seat.

Until next time!

Simple Roasted Vegetables
By: Cristen
Makes 8-10 servings
4 large carrots, peeled, cut in half lengthwise, then cut in half widthwise
4 stalks of celery, cut into 3rds widthwise
1 8 oz. box of sliced mushrooms
2 cups cherry tomatoes
2 yellow onions, quartered
1 small red onion, quartered
2 bell peppers (I used one green, one red), cut into 3″ square pieces
6 green onions, white parts chopped into 2 pieces, green parts left whole
2 small zuchinni, cut into 1″ thick coins
1 small yellow squash, cut into 1″ thick coins
1/2 package (or 1 1/2 C) snap peas
2 cups extra small baby potatoes, halved (if they are a bit larger, cut into quarters OR place quartered or halved potatoes in a microwave safe bowl with 1/2 C water and potatoes and microwave on high for 3 minutes. Drain off liquid, place on sheet pan.)
Various Herbs (rosemary and thyme)
1/4 C olive oil
2 tsp sea salt
1/2 tsp garlic powder
1 tsp ground black pepper
Combine all ingredients onto a large sheet pan, mix well until all veggies are coated in oil. Roast at 400 degrees F for 35-40 minutes. Remove herb stems/herbs. Serve warm.
*Cook time will depend on size of veggies, check them at 30 minutes.
*Substitute any veggies you wish. Cut quicker cooking veggies bigger, slower cooking veggies smaller for best results.
*I check the herbs a few times during the roasting process. Usually the rosemary dries out (but it does impart nice flavor) so I pull it off with a tongs at that point.
*For an extra kick, drizzle with balsamic vinegar after cooking… a little bit goes a long way, remember!

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  • Reply Jennifer Flaa (@JeniEats) September 22, 2015 at 11:46 pm

    Happy harvest!

  • Reply marysena September 25, 2015 at 12:02 am

    LOVE roasted veggies. its my favorite way to eat them. will have to try out this combo!

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