Sunday Recipe: Roasted Veggies

With lots of goodies coming in from the garden, I wanted to share with you roasted veggies, one of my favorite new way to cook them.

As most of you know, Dave and I share cooking duties here at Happy Acres. I cook two weeks and he cooks the next two weeks. One of our favorite dishes in roasted veggies.

In the past I’d line a baking pan with foil, spread out the veggies, and bake. That was good, but the secret to even better roasted vegetables is the cast iron skillet.

Roasted Veggies Recipe

  • Veggies: broccoli, brussels sprouts, cauliflower, kohlrabi, sweet potatoes, fennel, potatoes, carrots
  • cast iron skillet
  • olive oil and salt
  1. Preheat the oven to 400 degrees. When oven is ready, put the cast iron skillet in the oven to heat up.
  2. While the skillet is warming, rinse and cut vegetables in small pieces. We’ve found kohlrabi roasts best in thin slices. Toss veggies with olive oil and a little salt. Of course, you can also add other spices.
  3. After the skillet has warmed up for 30 minutes, carefully remove it from the oven.
  4. Place the vegetables in a single layer on the bottom of the skillet.
  5. After roasting for 10 minutes, remove the skillet from the oven and turn the veggies over. Put back into the oven and continue roasting.
  6. Check back in another 10 – 15 minutes. Usually it takes about 30 minutes. However, your time may be different depending on how you cut the veggies and your oven.

Roasted kohlrabi

What I love about this treatment is it’s easy and it absolutely delish! If you have mom’s old cast iron skillet – we are using Dave’s mom’s skillet –  dig it out and start roasting. If you’ve been roasting your veggies without the cast iron skillet, do give it a try. You will be surprised at the difference.

Hope you’re having a great Sunday! See you later this week.

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