Best Of: Roasted Veggies
You may not know it yet (or maybe you do), but the oven is your best friend when it comes to fuss-free yet ultra-delicious veggies!
Ready in under an hour, this is a satisfying way to use up a lot of fresh tomatoes at once. Simply coat your halved tomatoes in oil, mix with salt, pepper, and lots of fresh garlic and your choice of herbs. Depending on the size of your tomatoes they will roast for 15-40 minutes, or whenever the skin softens and begins to burst. Chop or serve whole on salads, rice or crostini or blend into a tasty pasta sauce.
In our book, browned butter can do no wrong. What makes this recipe different from others is the awesome combination of dried and fresh herbs with freshly grated parm and – of course – they are cooked in butter. With a total time of 1 hour, there isn’t much to this recipe. Just quarterer your potatoes, coat them in the oil, butter, spices and herbs and bake for 45-50 minutes until crisp on the edges.
If you know us at all, we are huge advocates of one-pan meals. Spectacular example happens to combine your protein, veggies and starch on the same pan so it is a nutritionally complete meal. How good-for-you it is aside, the seasonings on it rock too; calling for balsamic vinegar, garlic powder, salt and pepper. Easy and tasty!
Flavored with a rich combination of balsamic vinegar, soy sauce, chili oil, oyster sauce, cayenne pepper and garlic with some parsley to finish it off, this is a mega-tasty mushroom dish! To add to its awesomeness, mushrooms only take 20-25 minutes at 400º F, making it great for a quick weeknight side. Pair it with one of our ready to cook teriyaki steaks with some white rice and you’ve got yourself a quick, quality meal.
Chili on its own = 🙂
Chili over spaghetti squash = 😍
Stuffed with a simple homemade vegetarian chili, this is a perfect-for-fall way to put our New York Grown Spaghetti Squash to good use! Requiring about 30-45 minutes at 425º F, this yellow egg-shaped squash pulls apart into spaghetti-like strands. This makes it perfect for a number of sauces and topping combos, but chili hits the spot whether its family day or busy weeknight.
This dish is fast, easy and surprisingly good for you! Surprisingly, not many people are aware just how much of a superfood asparagus is. Its low calorie, has lots of fiber and is filled with an assortment of micronutrients that aren’t so common in more popular veggies. This recipe is an excellent way to introduce yourself or your family to it – because who doesn’t like cheese and garlic? You’ll still get all the benefits of the asparagus, even if you do need a nap afterwards. 😊
Most people enjoy carrots even in the raw, so coating them with a bourbon-honey-cayenne mix and roasting them until tender does nothing but take them into pure “how to impress your guests” food territory. The recipe is simple – cover carrots in the mix and roast until tender – about 45 minutes at 375º F, flipping halfway through. This recipe gets bonus points for the post-roasting sprinkling of feta and parsley. 😍
Another variation of the New York Grown winter squash invasion, acorn squash is a dark green or gold acorn-shaped squash that is totally underrated. You can’t eat the skin, but the bright orange flesh turns into a slightly sweet, tender deliciousness when roasted. It’s perfect for seasoning with fresh herbs, garlic butter, or even taking a sweet approach with honey or maple syrup. To change things up, this acorn squash gets an Asian-style treatment, seasoned with mirin, brown sugar, ginger, sesame oil, tamari sauce, rice vinegar and white miso. The result after 25 minutes in the oven and a few minutes under the broiler is sweet-spicy squash that makes the perfect pairing for some pork or chicken and some rice.
Let this be a lesson to you: any and all roasted veggies are delicious with enough salt, pepper and fresh herbs! Complete with a how-to on how to break down a whole butternut squash, this recipe coats this tasty fall favorite in rosemary, thyme and sage with lots of garlic. Finished off with fresh parsley, this makes an excellent addition to any fall dinner. Not sure if you like butternut squash? The taste is super similar to sweet potatoes with a slightly creamier texture.
What are you roasting up this Fall? Tag us with #BestMarket, we would love to see!
October 28, 2019