Little Things – Roasted Bits

My love of roasted vegetables started with a cover of Martha Stewart Living magazine. A beautiful pan of Brussels Sprouts, grapes and walnuts was roasted to Martha Stewart perfection. After my first taste I was completely in love, and now roasted veggies regularly appear at our house. The exact vegetables change constantly, depending on availability, but the result is always delicious. We have also found that roasting vegetables is a great way to use up all the random veggie bits in the refrigerator, thus reducing food waste. Using up those veggies may seem like a little thing, but realize that Americans waste 40% of the food we produce. That number is not ok in my book! Plus, they are easy to make, as there is no real recipe – just following instincts. Roasting up those little bits of vegetables saves money, food, and is so dang good!

Random bits of vegetables – ready to be roasted

There are many recipes out there for roasting vegetables, but they are so easy to make that a recipe is hardly necessary. Play around with a few steps, and you will be able to find your favorite way to make them.

Vegetables cut up and ready to roast in the oven
Vegetables cut up and ready to roast in the oven

To start, gather your veggie bits from the fridge, supplementing with “new” vegetables as needed. My favorites are cruciferous vegetables, onions, garlic and celery (yes, celery!). Cut the vegetables into equal-ish sized pieces, and lightly coat with oil. While some like to do this on a pan, I make less of a mess using a bowl. Dump the vegetables onto an unlined cookie sheet, making sure the pieces are evenly spaced and not overlapping. Then place in a hot (375°F – 450°F, experiment with your favorite temp) oven.

Roasted veggie bits with BlueQ oven mitt in the background
Yummy roasted bits. Note the oven mitt, which was a Valentine’s Day gift one year for my husband. It serves as a reminder for him to behave.

Depending on your chosen oven temperature, vegetables used and how roasted you like your bits, oven times will vary. Plan on anywhere between 20 and 45 minutes, stirring about half way through. If you are like us, roast until they are beautifully brown and caramelized. That way, seasoning them makes them taste like potato chips. Bonus!

Easter Sunday breakfast
Easter Sunday breakfast. Even the cinnamon rolls were from scratch! I felt proud of how domestic I was that morning. It really is the little things that make you the happiest…

It may seem like a little thing, but turning leftover vegetables into delicious roasted bits is a big deal. Use them to reduce food waste while creating a healthy, tasty dish. Little tips like that can encourage you to eat healthier, and feel creatively domestic, too…speaking from experience.

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