It was not my intent to document so many recipes when I started writing this blog, but I get so excited when I finish something that works, that I want to document the process and share it. I’m sharing this one to help with the ‘too much pie’ effect otherwise known as the ‘after Thanksgiving recovery’.
I was inspired by a posting on Reddit where a gentleman posted about his process for roasting enough vegetables for a week for about 5 servings. I learned a few things after doing this for a few weeks and found that I preferred pre-cooking some of the vegetables to help bring out some of the flavor and make the hard, root and brassicas be less crunchy.
Carrots, Beets, or other Root Vegetables
Pre-boil these for about 5 minutes so when you roast them, they are not so crunchy and can be a little carmelized.
I like cabbage better sliced instead of chunks since cabbage will stay pretty crunchy.
You can take the insides out of the tomatoes to cut down on the soupiness.
Brussels sprouts, cauliflower, broccoli or other non-leafy Brassica
These can, also, be boiled or fried a little before roasting so that the final roast is not so crunchy and the flavors combine nicely with the other vegetables.
Roast Vegetables Basic Process
- 2 cups carrots, beets, or other root vegetables peeled and cut in squares
- 2 cups cabbage, cut into chunks or better sliced
- 1 lb mushrooms, cut into chunks
- 1 lb tomatoes, any kind cut into chunks or cherry tomatoes can be whole
- 1 lb brussels sprouts, cauliflower, broccoli or other non-leafy brassica you love
- 1 cup onion
- garlic cloves
- about 1/3 cup olive oil, grapeseed oil or melted lard or butter
- spices, salt, pepper to taste
Basic Directions (see above for modifications for more deliciousness)
Chop all vegetables and place them in a bowl together. Use your hands to mix in oil, lard or butter with the vegetables, sprinkle flavors, spices and seasonings and mix some more if desired. You can add the flavorings now or do it later when you eat them so you can change it up for variation on different days. Roast in 400 F oven for 20 minutes, or longer if you like them a little singed, yum.
Divide into 5 servings to put with rice and meat in a to go box for your week! Happy recovery from Thanksgiving Pie!
Grow or forage for your roast vegetables is added fun, but I bought all mine.
I use an inexpensive stainless steal pan from IKEA to roast the vegetables. Larger one is better, but you can use a small one and stir them every so often while they are roasting.
I look forward to experimenting with different flavors and spices and also trying out a variety of vegetables.