The Roasted Root of Things

By Lori Powell
For One or Two Bites, a blog for singles and couples

Once the chill is in the air I turn inwards, with the oven on full tilt and I begin work on a multitude of indoor projects. This fall, I am in the middle of a move from Pennsylvania back to my house in the Hudson Valley so I have more indoor projects to complete than ever.

Creating some quick dishes to fuel one or two (the poor person who offers some help) is a bit of a concern. What I can make a lot of, that I can repurpose during the week for dinner or lunch, is key. Usually this decision is predicated upon what I already have on hand or bought too much of at the market.

I usually have a bunch of sturdy veggies in my fridge, such as parsnips, carrots and peppers, and in my pantry, some onions with a squash or two lurking about at this time of the year…so a sheet pan full of roasted vegetables sounds like a plan. I know I can use the leftovers many different ways (see ideas below).

The mix of veg in this recipe is delicious and colorful (very autumnal) – a contrast in flavors between earthy, sweet and herbal. Some rules of roasting to keep in mind:

• Do not overcrowd the pan.
• Do cut the vegetables around the same size (so they finish cooking about the same time).
• Do not use too much oil; you are roasting not frying.
• Resist turning frequently and turn only after the vegetable releases itself easily from the pan.
• Season at the beginning and at the end as the vegetables caramelize and become sweeter once cooked.

Roasted Vegetables
Serves 4

2 assorted bell peppers, cut into 1-1/2 -inch pieces
1 cup cubed (1 inch pieces) butternut squash
3 parsnips, cut into 1-1/2 -inch pieces
1 red onion, cut into wedges with stem end still intact
1-1/2 tablespoons olive oil
1/4 teaspoon each salt and black pepper, with more to taste
2 tablespoons chopped fresh rosemary, thyme or sage
1 to 2 tablespoons balsamic vinegar, optional

1. Preheat oven to 400°F. Place vegetables in a shallow roasting pan and toss with oil. Season with salt and pepper, to taste.
2. Roast in middle of oven, until tender (adding fresh herbs during last 5 minutes), for 35 to 45 minutes. Drizzle with balsamic vinegar while hot and re-season, if desired.
3. Serve alongside cooked chicken, steak or fish.

Add leftover roasted vegetables to:

• Cooked pasta and toss together with Parmesan cheese
• Stews and soups for extra flavor
• Macaroni and cheese
• Sandwich between bread and cook in a panini press with some Swiss, Manchego or goat cheese.
• Layer between lasagna noodles for a veggie lasagna
• Add to eggs for an omelet or to the filling of a quiche or a frittata
• Top pizza dough and sprinkle with goat cheese, mozzarella, ricotta or Parmesan.
• Top a baked potato, along with chili, sour cream and chives

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Follow us on Facebook , Twitter, Pinterest, and YouTube.

Related posts:

1. After the Feast: Roasting Root Vegetables
2. Roasted Brains
3. Roasted Grapes – Appetizer or Dessert
4. Pan-Roasted Winter Fruits
5. Roasted Delicata Squash with Quinoa, Feta and Apple