DIY Roasted Vegetables Medley

That autumn thing is happening again.  Every once in a while we have a day with a chilly breeze, and the nights are always cool.  It’s no longer light until 9:00 or 10:00 o’clock in the evening.  And the vegetable stores are outfitted with pumpkins, squashes, and gourds.  When it comes to dieting, this is my season for hearty soups (see So Very Vegetable Soup) and roasted veggies.

Now, the thing about making a roasted vegetable dish is that what goes into it depends on what you like and what you have in the refrigerator.  Just about any hardy vegetable (does not fall to pieces) will do.  And the nice thing?  This dish doesn’t use exotic, elegant, expensive vegetables.  Nope, if you’re thinking “humble,” “cheap,” and “peasant fodder,” then you’re in the right mind-set.

For the dish in the photo,  I used 5 carrots, 1 leek, 2 parsnips, 1 rutabaga, and 1 fennel bulb.  But the point is that it’s a DIY mix.  For this recipe, you need about 8 cups of the washed, peeled, and cubed or chunked vegetables that you choose.  Here’s some of the things you can throw into DIY Roasted Vegetables (in alphabetical order):

  • Anise/Fennel
  • Beets (they’ll turn things red but they’re yummy)
  • Butternut squash
  • Broccoli
  • Brussel sprouts
  • Carrots
  • Cauliflower
  • Celery
  • Celery root
  • Jerusalem artichoke/Sunchoke
  • Onions of all kinds
  • Parsnips
  • Peppers: green, red, yellow, whatever.
  • Potato/Sweet potato (but sparingly, the more you have, less the dish will fit your weight loss program)
  • Pumpkin
  • Turnip/Rutabaga

Directions

Update: I’ve simplified the cooking and made some suggestions for additions in another post about roasting vegetables.

After choosing and preparing your vegetables, toss them in a large bowl with:

  • 1 tbsp. oil
  • 1 tbsp. dried rosemary leaves or 2 tbsp. fresh rosemary
  • Salt and pepper, to taste
  1. Then, add 1½ cups of chicken broth.
  2. Spread the vegetables and broth in the bottom of a large baking pan.
  3. Cover the pan with foil.
  4. Bake in 400° F oven for 20-30 minutes or until broth has evaporated.
  5. Remove foil and turn vegetables.
  6. Reduce heat to 375° F oven for 15-30 minutes or until vegetables are tender and golden.

For Weight Watchers: 0 point value on the Points or PointsPlus plan, unless you add potatoes.  You will then have to calculate the points based on the quantity of potatoes and the overall dish.

(Adapted from “Roasted Winter Vegetables” in Lighthearted at Home: The Very Best of Anne Lindsay.)

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3 thoughts on “DIY Roasted Vegetables Medley

  1. Pingback: Brussel Sprout Bake with Leek and Sage | The Food ReFashionista

  2. Pingback: Sweet and Savoury Roasted Beets | The Food ReFashionista

  3. Pingback: Thanks to Roasted Vegetables, I Didn’t Gain A Pound! | The Food ReFashionista

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