Tonight was a scrounging-through-the-fridge night. What to make for dinner? So many leftover ingredients…cabbage, brussels sprouts, roast chicken, rice, and…the treat I found in the freezer – I had cubed and frozen half of one of the butternut squash from my garden in the fall! I had totally forgotten about it.
So, this sounded like the perfect mix for chicken and rice with roasted vegetables as the side dish.
I used a very simple treatment for the vegetables to be roasted, a touch of olive oil, salt and pepper. You can use many different vegetables for roasting: root vegetables, cabbage family (including broccoli and cauliflower), so see what you have on hand.
I am very glad the mockingbird that had been chasing away all the other birds has finally decided to share again.
Put all the vegetable in a large bowl. Toss with oil, salt and pepper until all are well coated.
Spread the vegetables on a rimmed baking sheet (use 2 if you have a lot of vegetables).
Place the tray in the middle of the oven. Cook in 15 minute intervals until the vegetables are well browned (about 45 minutes). At each 15 minute interval, stir the vegetables.
Remove from the oven and serve. Enjoy!
Servings vary based on the amount of vegetables you make.
Yummy, I love to roast all veggies, stringbeans, brussel sprouts etc. My hubby likes them a lot with a bit of rosemary and then put over farfalle. Living in Mexico I don’t have access to all the yummy root veggies we eat up north in the Fall. I really miss squashes and turnips etc. They are amazing to roast as well! This looks like a great recipie! I’ll be sure to try it out.
Roasting vegetables is one of my favorite preparations and it’s such a simple method! Lately, I’ve been pureeing leftover roasted veggies with stock to make soups for lunch. I love your view!
Great idea, I have to do that!
I need to try pureeing the leftovers, I tend to just save them and eat them cold as snacks. Not very inventive, but very tasty.