Think Outside the Mainstream Veggie Box
7 November 2007 by Jean Johnson
SAD, the Standard American Diet, relies almost exclusively on low calorie salad veggies like lettuce, tomatoes, and cukes–relegating things like winter squash for pumpkin pies and roots like turnips for jokes.
As this image shows, though, once you’ve oiled up some wedges of stick-to-your-ribs winter squash and a quartered rutabaga, rubbing them with a little paprika and oregano is all it takes to ready them for a roast in the oven.
(I go slow roast at 200 when I’ve got a couple hours before a meal which turns out sweet, caramelized vegs. But if I’m in the kitchen on the make for dinner, 350 or even up over 400 gives me crispy critters in a flash.)
If you get this quick fix together even once, I wager you’ll be roasting vegetables fairly often through the season. After all, what’s not to like. Warm. Sweet. Filling. Healthy. Thrifty.
5 Responses to “Think Outside the Mainstream Veggie Box”
There is just nothing better than roasted veggies. Just think of all the different seasonings that can be used limited only by your imagination. Even a drizzle of oil and a sprinkle of salt is enough if one so desires.
The weather has finally cooled here in the desert and once again I can use my big oven. Fresh baked bread, roasted veggies – here I come.
Re: SAD = sad;
By Lindy Barnes on Oct 26, 2010
Right, Lindy. Oil and salt is often the only treatment I fiddle with. Let’s the taste of the critter show.
Have you seen the post that says Ladies and Gentlemen Start Your Ovens? Here’s around here somewhere.
So glad you’re not letting the SAD make you sad!
By Jean Johnson on Oct 27, 2010
Looks great Jean! I just tried roasted organic turnips and parsnips for the first time , since I can remember ( previously disliking them ) and loved them!! Ill have to grab a squash and give it a try too
I usually go pretty simple, just oil , sea salt and freshly cracked black pepper , and maybe a clove or two of garlic for fun.
By Rich Fletcher on Nov 8, 2010
sounds good Rich–thanks for your comment and all best on your new food blog adventure
By Jean Johnson on Nov 29, 2010
I’ll be doing this tonight with some Delicato & Acorn squash that we grew. Thanks so much for the tip on caramelizing!
By mel mccarthy on Oct 16, 2011