One of my favorite things to do in the fall and winter is to make large amounts of oven-roasted vegetables that will feed me for days. My oven is so small that sometimes I’ll pile vegetables into a baking dish on one rack and all over a cookie sheet on the other. I like the versatility of roasting vegetables. You can really do almost any combination. Last week I diced sweet potato, celeriac, onion, and red potatoes into half-inch cubes and roasted it all in a 400 degree oven with olive oil and seasonings. I ate it for dinner, I ate it for lunch, I ate it hash browns-style for breakfast with a fried egg on top.
This week I tried a different combo, with green Romanesco cauliflower, parsnips, carrots, potatoes, and onions, with plenty of rosemary and thyme. The carrots and the green cauliflower added nice color.
I can’t wait for Brussels sprouts to hit the market so I can add those to the roasting mix. And maybe some shallots and golden beets (red beets will stain everything, though I guess that’s not the worst thing). And I gotta get some of those fun and funky squashes into the mix as well. The sky’s the limit.