There are endless ways to use roasted vegetables. I like to make a weekly big batch of roasted vegetables, especially in the winter, to be able to quickly create several healthy, vegetable dense meals all week and just cook once!

Once your vegetables are cooked you can store them in the refrigerator for a week pull out what you need.

You might feel like a nice hearty salad, easy to do once the vegetables are already cooked.

Or add roasted vegetables to any polenta or pasta dish. Maybe make a roasted vegetable grilled cheese and sub the roasted vegetables for kale.

Sometimes I am cleaning out the refrigerator and need to use up droopy vegetables and other times I am trying to make room because I’m picking my CSA share soon. This week I had some turnips, fennel, delicata squash and Romanesco to use up before my pickup. So this is what I used this week.

To roast vegetables you will want to wash your vegetables and peel them if you like. Then cut them up about the same size so they cook evenly and drizzled some olive oil and salt and pepper and roasted them for about 25 minutes in a 425F oven. After 25 minutes stick a knife in them and see if they are done or if they need more time.

I like to keep my vegetables segregated so if one variety gets done before another I can take it out and let the others finish cooking. Today everything was done at the same time.

While the oven was hot I decided to roast some kale too. I don’t know if I had ever roasted kale before, but, why not? The tray was dirty and the oven was hot.

My absolute favorite breakfast and lunch is savory oatmeal. I make enough oatmeal for the week and warm up enough for a meal and add whatever vegetable odds and ends I have. I like to top it with a little olive oil, salt and pepper and cheese. The olive oil and pepper and cheese take oatmeal over the top.

Having a stash of already roasted vegetables at the ready make meal prep a breeze and the different combinations and endless so you never have to get tired of basic dishes.

I hope you are enjoying your winter CSA.

Mo