Surprise! Pan-roasting veggies for a meal or a side dish can help you spend less time making meals over a hot stove. We all want one dish to clean up, time away from the hot kitchen (while your meal cooks in the oven), and various veggies to please everyone. Ready in 30 minutes. Pan-roast all your favorites into one big, easy dish. Roasting brings out the flavor, the juices, a feast of tastes, and keeps more nutrition. Grab some freshly picked veggies from a Harvest Home Farmer’s Market near you and enjoy.
Easy in the oven. Chop up your favorites, and add a bit of olive oil, salt, pepper, and any seasoning you like. 30-40 minutes of no-fuss cooking gives you a feast! (And time out of the kitchen while your meal cooks!)
Pan Roasting in The Oven: Pre-heat your oven to 400°. Chop veggies into 2” pieces.
Place on a baking sheet. (For easier clean-up, cover a baking sheet with tin foil)
Drip a bit of olive oil on the veggies, just enough to lightly coat them. (Don’t coat the baking sheet) Add salt and pepper. Mix with your hands. Add any other seasoning you enjoy. Spread veggies into a single layer.
Bake in the oven for 20-40 minutes depending on what veggies you use. Toss with a spatula every 10 minutes until veggies are cooked the way you want
Harder veggies like potatoes, parsnips, and beets may need a little pre-cooking if mixed with softer veggies like squash and tomatoes. Or use them separately. Either way, you get a delicious taste with a healthy mixture of vitamins and minerals.
Eat as a side dish or make a meal. See the recipe below.
Roasted Veggie Delights
RECIPE: CHICKEN & VEGGIES
Pan-roast a complete meal
INGREDIENTS
1 lb. boneless, skinless thighs or 1½–2 lbs. bone-in chicken thighs
6-8 medium whole carrots, cut into sticks
2 large handfuls of green beans, washed and trimmed
2 yellow summer squash or zucchini cut in 1” slices
1 large sweet potatoes cut in strips (or baby red potatoes, halved or quartered)
1 medium red onion, cut into wedges
3–4 garlic cloves, minced
1 teaspoon dried rosemary (1 Tablespoon of fresh)
¾ teaspoon thyme (2 teaspoon fresh)
1 Tablespoon oil (Olive oil is best)
½ teaspoon salt and pepper to taste OR use the seasoning you like.
TO MAKE:
Preheat oven to 425ºF.
Line a large rimmed, baking sheet with tin foil
Toss chopped vegetables and herbs with oil right on the baking sheet.
Place chicken thighs on top of the vegetables.
Season all with salt and pepper.
Bake for 30-35 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once or twice during cooking.
NOTE: Chicken cooks easily over any veggie combo.
Reheat any leftovers in the oven at 350° for about 6 minutes. Heating in the microwave can make the veggies soggy rather than crisp
TIPS & TRICKS:
TIPS: Make a different meal. Use any combo of veggies you like: skip the potatoes and add a different starch to the finished veggies.
Mix with brown rice and a squeeze of lemon.
Mix with short pasta.
COOKING TIME FOR VEGGIES:
Hard: Root veggies like sweet potatoes, beets, carrots, rutabagas. 30-45 minutes
Firm: broccoli, cauliflower, Brussels sprouts, onion. 15-25
Soft: zucchini, summer squash, bell peppers, green beans. 10-20
Test for tenderness with a fork; look for a crispy outside. If not crispy, add 5 minutes to cooking time
COMBO SUGGESTIONS: Combos are endless.
Try your own. Cut veggies into 1 to 2-inch chunks or slices. Use just a bit of olive oil with the seasonings you want. Suggestions:
Sweet potato, broccoli, red pepper, zucchini, yellow squash with 2 teaspoons of Italian seasoning & ¼ cup of parmesan cheese
Zucchini, summer squash, green beans, bell peppers, broccoli. cherry tomatoes with curry
Cauliflower, broccoli, cherry tomatoes, carrots
TRICKS:
If you are mixing potatoes with softer veggies like broccoli or squash, cook the chunks of potatoes for 10 minutes before adding the other veggies to the pan.
Add mushrooms
Add a bit of hot pepper or red pepper flakes for a spicier dish
Video of the week