Roast the Rainbow (Recipe: Roasted Vegetables)

I love vegetables and fruits. There’s very few that I don’t eat. One thing’s always bothered me about vegetables and fruits, however. Well, not vegetables and fruits themselves.  It’s their collective name that sticks in my craw: produce. I’m not entirely sure why it bothers me, but it does.  The origin probably has something to do with the fact that farmers produce produce. Now, my spellchecker will go nuts on me and tell me that I have a duplicate word.  The first word is a verb and is pronounced with the emphasis on the second syllable and the second is a noun with the emphasis on the first syllable. It seems like cheating when you change the classification of word simply by changing the emphasis. Plus, produce (noun) isn’t the only thing farmers produce (verb). They produce (verb) livestock, trees, grass, dirt, worms, chickens, eggs, herbs and flowers. Yet, the produce (noun) department in grocery stores is relegated to fruits, vegetables, herbs and sometimes flowers. Who makes up all these rules?

Well, I need to get that bee out of my bonnet and get on with it.  Can’t change it. Must live with it. But it’s inaccurate.  (insert: deep cleansing breath)

So, the point of this whole article, before I got distracted, was to tell you how I use up leftover fresh produce (noun) at the end of the week.  I roast everything I can get my hands on.  There’s no recipe.  I use what I have and what I think will make a great combination.  Today, the produce (noun) menu is mini sweet peppers, sweet onions, carrots and grape tomatoes.  I harvested 2 jalapeño peppers and handful of celery leaves from the garden.

Grow celery by cutting off the bottom three inches of the stalk and sticking it in good dirt.

Try out different combinations and see what suits your fancy. Be mindful of texture and cooking times.  The longer it takes to cook, the smaller the chop.  For firmer vegetables, such as potatoes, parboil them first if mixing with tender vegetables.  Tomatoes are tender but they require a longer roast time due to their heavy water content.

No more letting fresh produce (noun) go to waste.  Roast the rainbow. Your body, mind and spirit will thank you.  So will the farmers..

Y’all come see us!

Roasted  Vegetables

yield: a large sheet pan full

Use any combination of vegetables that suit you.  Always wash produce well.  Cut firm vegetables in a smaller pieces than tender vegetables. I don’t deseed mini sweet peppers because the seeds don’t bother me.  You can remove them if you’d like. I deseeded the jalapenos and cut them in small pieces to keep them from setting my mouth on fire. My seasoning preference is my 4-1-1 concoction which is 4 parts kosher salt:1 part fresh ground pepper:1 part garlic powder.

6 or 7 mini sweet peppers, trim and cut in half

handful of grape tomatoes, left whole

1 sweet onion, peeled and cut in rather large chunks

2 jalapeño peppers, seeds removed and cut in small pieces

2 carrots, peeled and cut in small pieces

a few celery leaves, chopped fine

olive oil

4-1-1 seasoning

Cover a large baking sheet with aluminum foil and spray with non-stick spray.  Throw all the prepared vegetables onto the sheet pan.  Drizzle with olive oil and sprinkle with seasoning.  Toss well until everything is coated. Spread to a single layer.

A rainbow of veggies all dressed up for the oven.

Place in a 400 degree preheated oven for 45 minutes to 60 minutes or everything has started to brown nicely.  I don’t even bother flipping the stuff over. It browns pretty well on both sides. I garnish with some chopped parsley and chives.

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5 from 3 votes

Roasted Vegetables

Author: Jackie Garvin

Ingredients

• Roasted Vegetables
• yield: a large sheet pan full
• Use any combination of vegetables that suit you. Always wash produce well. Cut firm vegetables in a smaller pieces than tender vegetables. I don’t deseed mini sweet peppers because the seeds don’t bother me. You can remove them if you’d like. I deseeded the jalapenos and cut them in small pieces to keep them from setting my mouth on fire. My seasoning preference is my 4-1-1 concoction which is 4 parts kosher salt:1 part fresh ground pepper:1 part garlic powder.
• 6 or 7 mini sweet peppers trim and cut in half
• handful of grape tomatoes left whole
• 1 sweet onion peeled and cut in rather large chunks
• 2 jalapeño peppers seeds removed and cut in small pieces
• 2 carrots peeled and cut in small pieces
• a few celery leaves chopped fine
• olive oil
• 4-1-1 seasoning

Instructions

• Cover a large baking sheet with aluminum foil and spray with non-stick spray. Throw all the prepared vegetables onto the sheet pan. Drizzle with olive oil and sprinkle with seasoning. Toss well until everything is coated. Spread to a single layer.
• Place in a 400 degree preheated oven for 45 minutes to 60 minutes or everything has started to brown nicely. I don’t even bother flipping the stuff over. It browns pretty well on both sides. I garnish with some chopped parsley and chives.
• Enjoy!

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Enjoy!

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