Kristina

I’m Kristina - freelance graphic designer, backyard farmer, cookbook reader, project starter, and new mom to a gorgeous little boy.

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March 30, 2009

simple roasted vegetables

…in pretty spring colors.

We eat these at least once a week, in varying combinations depending on what’s in the fridge and what I’ve picked up at the farmers market. Sometimes I toss in cubes of tofu for a little protein or make quinoa as a side, but mostly we just eat these straight out of the oven with a pile of simple salad.

And I swear this is SUCH an easy dinner. If you’re focused, you can peel and slice/cube everything, plus make the simple saucey mixture in 20 minutes. Then you just dump everything onto a foil lined cookie sheet and bake for about 20-30 minutes at 375°. Which means the kitchen is clean and table is set by the time the vegetables are ready.

Last night I used:

Fennel
Beets
Baby carrots
Kohlrabi
Unnamed hard squash from our yard
Cauliflower
Radishes

I love roasting things that are not normally considered roast-worthy. Soooo delicious.

Peel, slice, cube all vegetables and deposit in a large mixing bowl.

On the side whisk (in whatever quantities sound good to you):

olive oil
smashed garlic
cumin seeds
fennel seeds
sea salt
chili powder
a little water for volume

Or add other herbs and spices you prefer, of course. Actually this is really good with just a simple sprinkling of olive oil, garlic and salt.

Dump the mixture onto the vegetables and toss to coat well. THe dump the vegetables onto a foil lined cookie sheet and pop the whole thing into the oven. You’ll need to mix the vegetables a few times while they’re roasting, but other than that they require little supervision.

I like to finish them with chopped fresh herbs, maybe a squeeze of lemon and a pinch of salt and pepper.

YUM.

comments

  1. Joslyn said on March 31, 2009

    this looks Amazing!

  2. abby jenkins said on March 31, 2009

    I love roasting veggies. My latest obsession is cauliflower, carrots and onions with sumac my step-daughter brought back from a trip to the middle east. Great depth of flavor. I’m hungry and want to paint that photo of the veggies you posted. Thanks!

  3. jamie said on April 1, 2009

    i got a TON of radishes from our CSA and i didn’t know i could roast em. thanks!!!

  4. Lisa said on April 1, 2009

    This is one of my favorites too. I like to do cauliflower and potatoes and serve with a bit of hummus and fresh tomato and cucumber.

  5. k.wordsmith said on April 10, 2009

    One of my favourite things is mushrooms. I usually sautee them first in a little bourbon until it’s all cooked out, and then I chuck them in with the rest of the veggies! Such good flavor.

  6. javieth said on September 4, 2010

    I think the obesity is very danger for everybody, is like a pump that can explot any time. So is necesary to take care exercising and taking good and healthy food and stop eating junk food.If you eat more vegetables or fruits will see a big difference in our life. The life is too short, so we need to take care of us every single day for enjoy the things that the life gave to us. I bought my house through costa rica homes for sale and i enjoy it every day.

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