I've been a slacker and let six weeks of CSA posts stack up. For most of that time I was traveling either during the week, on the weekend, or both, so I just snapped photos and resolved to post about it later. After driving up to the Peace and Carrots Farm (our CSA provider) today for their Harvest Fest, I decided that I shouldn't wait any longer. (TL;DR 🥦🥕🌶 🥔 -> 🥗🍲🌮)
Dinner in our apartment frequently follows this formula: One meat + two or three vegetables. If I plan ahead and put something like steak or pork tenderloin in the sous vide around 3pm, I can have a healthy dinner on the table with as little as 30 minutes of active time.
My preferred method of making vegetables year-round is to roast them. It is fast, it works with a wide variety of vegetables, and it is super easy to clean up.
- Preheat your oven to 400 F.
- Choose and cut your vegetables. A quick guide is below.
- Toss your veggies with spices and a little bit of oil (Grapeseed Oil is probably the best option given its high smoke point), and put them on a sheet pan lined with foil.
- Put the pan of veggies on the middle rack of your oven for 20 minutes. No turning needed.
This method works well with all of the veggies listed below.
Vegetables, how to cut them, and what to season them with
|Vegetable||How to cut||Seasoning|
|Acorn Squash||Halve from stem to tip, then slice into half moons||Cinnamon, nutmeg, and sage|
|Asparagus||Cut the woody bottom part of the stem off and leave the rest of the stalk whole||Salt, pepper, garlic, lemon zest|
|Broccoli||Florets||Salt, pepper, and garlic.|
|Brussels Sprouts||Halve from top to bottom||Salt, pepper, and garlic powder. Top with fresh grated parmesan.|
|Butternut Squash||Peel and dice into 3/4 inch cubes||Sage, sautéed onions, cinnamon, and cranberries (not all spices, but my favorite way to roast butternut squash|
|Carrots||Slice longways into quarters, then cut the lengths in half||Cumin or ginger|
|Cauliflower||Florets||Adobo or Cumin or Salt, pepper, and garlic powder|
|Celeriac||Peel then cube||Salt, pepper, paprika, thyme|
|Eggplant||Slice into 1/2 inch thick disks||Garlic, parsley, salt, pepper|
|Garlic||whole peeled individual cloves||Nothing needed|
|Mushrooms||Whole||Butter, garlic, thyme|
|Parsnips||Slice longways into quarters, then cut the lengths in half||Cumin or ginger|
|Pumpkins||Halve from stem to tip, then slice into half moons||Cloves, cinnamon, nutmeg|
|Radishes||Halve or quarter||Salt, pepper, and smoked paprika|
|Rutabagas||Peel and 1 inch dice||Salt, pepper, thyme, and balsamic vinegar|
|Sweet Potatoes||1 inch dice||Salt, pepper, rosemary, and garlic or chili powder|
|Tomatoes||Halve if small, quarter if large||Oregano and garlic|
|Turnips||Peel and 1 inch dice||Salt, pepper, thyme, and balsamic vinegar|
|Yellow Squash||3/4 inch disks||Smoked paprika, salt, and pepper|
|Zucchini||3/4 inch disks||Smoked paprika, salt, and pepper|
Up next: Braising is another good method for cooking vegetables. Fennel, leeks, radicchio, and artichokes tend to turn out better braised. Watch out for a post on braising soon.