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Hot Roasted Mess

21 February 2012

I always thought February would be a month of snow days, slow moving and lots of home time to make soups and other hot meals. We've somehow subbed that for 70 degree weather (no complaints!) and either running around like crazy or sinking lifelessly into our sofa, with food and fitness taking a backseat.

Saving us is the trusty Urban Acres food co-op, where we get to pick up a bin full of organic fruits and vegetables in less time than it takes to park at most of our local health food mega-stores. Usually when we pick up our bin on Saturday I oogle all the new goods and begin devising a loose menu plan for the upcoming weeks.

No time for that lately because ..."There's never any time, Zack! There's never any time!!"

Incoroporate this video seamlessly into a personal blog post: check.

Saving our time and stomachs is my new ultra-fancy recipe, the Hot Roasted Mess. For this new favorite I take handfuls of whatever root vegetables we have in the refrigerator, toss them in a little flavoring and then roast it up.

The point of the Hot Roasted Mess is to use what you have, so there is no shopping list per se. Below are some ingredients that I often to use to put some vegetables in our stomachs and very minimal effort.

Hot Roasted Mess

Step 1: Select your Messes to Roast
Vegetables to have appeared in a Roasted Mess:
Broccoli
Calliflower
Turnips
Potatoes (we've done blue/purple, red and golden)
Carrots
Garlic
Onion

After gathering all of your veggies, chop them into small, bite-size quarters. Then throw them all in a collander and wash them, preferrably with Veggie Wash for full sanitizing.

Step 2: Toss your Mess in some Flavor
Items I've added to my vegetables:
Extra Virgin Olive Oil
Sea Salt
Garlic Salt
Balsamic Vinegarette
Lemon Juice
Fresh Organic Rosemary (from the co-op!)

After the vegetables have been washed, I transfer them to a mixing bowl and toss them in a drizzling of a liquid (pouring slowly once or twice around the bowl) above and then sprinkle on a seasoning. I toss the vegetables around with my hands until everything seems to be consistently coated.

Veggies tossed in Olive Oil, lemon juice, salt and Bragg's going into the oven.
Step 3: Roast Your Mess

Pour the seasoned veggies onto a baking sheet and put it into an oven preheated a 400F for 35-40 minutes. The best part of this recipe is, if you put the veggies in at 5:25pm, you have exactly enough time to get situated and watch the entire Wheel of Fortune program. As Vanna does her send off your timer will beep and it will be time for veggies!

A finished product! Crispy outsides and soft, flavorful insides.
Markus and I have made this 3-4 times this week because we have needed that nutrition boost to keep us going through projects but have not been able to muster the energy to stand over a stove. Different combinations of flavors and seasonings help to mix it up. We love Bragg's and soy sauce with sea salt for a Teryaki feel, and olive oil/lemon juice/rosemary as a side for pasta and pesto.


What is your go-to meal when you want to eat healthy but are lacking prep time?

2 comments:

  1. LOVE IT! We make this exact thing a lot - or "everything soup" :) Make homemade broth with a whole chicken or chicken carcass, then add a ton of veggies to it and the shredded chicken. It's delish! - Christine from UA

    ReplyDelete
  2. I love roasted vegetables! I love big salads with beans when I want something healthy but have no prep time!

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