Roasted Vegetables: Perfect for a Lazy Sunday

Not this “Lazy Sunday”…

The kind of lazy Sunday during which you want nothing more than to wear squishy clothes and curl up with a book that takes you on adventures and into dangerous situations which, of course, you overcome with charm, grace, and plenty of roundhouse kicks.

That kind of Sunday requires cooking that gets you ready for the week without forcing you to monitor the stove and produces the kind of food that makes you feel like someone loves you.

My Greenling stash and Farmhouse Delivery last week had me up to my kinda-butchered-’cause-I-cut-them-myself bangs in eggplant, tomatoes, radishes, and turnips. Much as I love my baba ghanoush recipe, I was feeling ready for a different taste sensation – one more associated with the warm, homey feeling of fall.

Clearly, I needed inspiration and new ideas. (Previous turnip attempts had failed miserably.) I turned to my favorite cooking sites, found some roasted veg recipes, and worked a little dino-chow magic. Behold…

My first combo is eggplant and grape tomatoes.
I cut the eggplant into 1-inch cubes and left the tomatoes whole… tossed 1 tablespoon of olive oil with the veggies, a liberal sprinkling of salt and pepper, fresh rosemary, and Penzeys Pizza Seasoning… then roasted in a 375-degree oven for about 45 minutes, stirring every 15 minutes.

I was so busy eating the yumminess, I forgot to take a photo! But the fact that I ate these veggies every day for lunch this week should be enough evidence to convince you to give it a try. Tossed with sliced Italian turkey sausage or as a bed for grilled chicken, it’s delicioso!

The second combo was spicy radishes. Radishes: not just for salad anymore.
I cut the radishes in half, tossed them with olive oil, chili powder, smokey paprika, salt, and pepper. Roasted in the same oven for the same length of time, and voila! Even Dave liked them.

The third pan was filled with turnips, and I forgot to take a photo, but it looked remarkably like the pan above. Just peel the turnips, cut into 1-inch cubes, and toss with olive oil, dried thyme, salt, pepper, and crushed garlic cloves. Same temp, same length of time, same tastiness.

Magic happens in the oven. While you’re going about your business reading or watching a movie or even doing a CrossFit workout, the sugars in the vegetables carmelize so the outside gets slightly brown and the inside turns tender and, in the case of the turnips and radishes, somewhat creamy, kind of like a roasted potato (only without all that unfavorable starch).

So, there you go: vegetables for a lazy Sunday.

I’m excited to once again join the punk rock foodies on Fight Back Friday at Food Renegade.

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4 Responses to “Roasted Vegetables: Perfect for a Lazy Sunday”

  1. says:

    Roasted veggies are PERFECT for cooler weather. Love the reminder.

    Subject change: I am getting my nostril pierced tonight. Any advice? You seem like the kind of gal who has either done this herself or had friends who've done it.

    Happy Friday!
    (AKA FoodRenegade)

  2. Melissa 'Melicious' Joulwan says:

    Hi, Kristen!

    Nose piercing… neato! I don't know anyone first-hand that can give advice; sorry!

    But I'm envious now. I've always thought it would be cool to have a tiny diamond stud. Good luck!

  3. Barbara says:

    Red Vines and Mr. Pibb = Crazy Delicious!

  4. George says:

    Radishes? Well I'll be darned, they're good! Little spice nuggets. I expect tomorrow will be a whimsical day.

    thelma todd: oh professor, you're full of whimsy!
    groucho: you can tell from over there? that always happens when i eat radishes.
    – Horse Feathers

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