Oven Roasted Vegetables, At Work!

by | Nov 11, 2008

As I mentioned, salad season is pretty much over and I have embarked on a new era of work lunches. This week I am experimenting with roasted vegetables because they can be cooked in large batches and store very well in the refrigerator. They also reheat nicely in the microwave.

It cracks me up to say this, but my vegetable choices this week were cauliflower, golden beets and Brussels sprouts. If you would have told 8-year old me that this is what I would be having for lunch every day this week I probably would have vomited in horror. By some strange evolution that can probably be blamed on San Francisco elitism, last Saturday this unthinkable combination of vegetables just sounded brilliant.
Luckily for me, it actually worked. To make sure the Brussels sprouts were not gross, I first halved and par boiled them as usual. In retrospect, I wish I would have also steamed the cauliflower for a few minutes too; it ended up taking longer to cook than everything else.

The vegetables were delicious immediately after cooking and even when reheated at work. My only complaint is that Brussels sprouts got a little too soft because of the extra time it took the cauliflower to cook. But the texture was not too bad and the flavor was fantastic.

Oven Roasted Vegetables

  • 1 whole cauliflower
  • Brussels sprouts (3/4 lb or so)
  • 3-4 medium golden beets
  • fresh herbs (I finished off my oregano)

Preheat oven to 400 (I sometimes do 375). Bring 1 qt water to boil with a few pinches of salt. Set up steamer for cauliflower. Halve the Brussels sprouts and boil exactly 5 minutes. Cut up cauliflower into florets and steam 3-5 minutes. Peel beets and chop into bite-sized 1/2″ cubes.

Spread equal portions of vegetables into two large baking pans. Alternatively you can add all vegetables into one large bowl to make seasoning easier, then distribute them into pans. Coat vegetables liberally with olive oil, sea salt and freshly ground pepper. Finely chop herbs and sprinkle into mixture, about 2-3 tbsp final volume.

Place vegetables in oven and roast for 40-50 minutes, or until they reach desired tenderness. Be sure to stir them every 10 minutes or so, and monitor them to avoid burning. When they are finished cooking, allow them to cool 10 minutes and then immediately transfer to tupper and place in the refrigerator.

To reheat, microwave on high for 2 minutes, stirring half way through.

This recipe works for almost any durable vegetable. Simply adjust cooking time to reach appropriate tenderness. Serve with brown or wild rice.

What are your favorite roasting vegetables? I will be trying different combinations each week and would love to hear your suggestions.

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9 Responses to “Oven Roasted Vegetables, At Work!”

  1. Anonymous says:

    Surprisingly for me too, cauliflower is awesome! Add some herbs and properly seasoned, it is a delightful treat!

  2. Anonymous says:

    Favorite Roasted Veggie:eggplant, asparagusLeast liked:tomato(too mushy) I love using a ton of herbs, my favorites are sage and rosemary.Roasted Veggies is one dish that I am always baffled as to why restaurants like Chile’s, Sizzler, TGIFs, etc are so inept at. They have a knack for makin’ them gross and flaccid, when really they have the potential to be the highlight of the plate! GO VEGGIES!!!!

  3. zeus says:

    I’d be interested in opinions about the max storage time- I’ve kept them refrigerated for a week, but anyone think they can be good after a week in the fridge? I dare someone to test out the taste/texture after 2-3 weeks.

  4. Anonymous says:

    Great post! I can’t wait to see what other veggie combonations there are. Would it be a bad idea to put some leafy greens in with everything else to roast?

  5. Michelle says:

    nice idea! is that enough food to last you a whole week?? maybe i just eat a lot for lunch :-)i had some lovely roasted veggies the other day…parsnips, red beets, sweet potatoes and romanesco cauliflower. YUM

  6. Darya Pino says:

    anon2:I know! Roasting veggies is so easy and those places make it so gross. My guess is they are probably using horrible vegetables, maybe even frozen.Once I was in a pinch and needed to make broccoli soup pronto (such things are known to happen in my house). I didn’t have a lot of options so I ended up with regular Safeway broccoli. The soup was disgusting and it was obviously because the broccoli itself had no flavor. That’ll teach me.—–zeus:Don’t push your luck. I generally don’t keep anything over 5 days. I work in a lab and know how easy it is for bacteria to grow almost anywhere. If you eat something old and can’t figure out why you have a stomach ache later, I bet I can tell you the reason.—–anon3:Brussels sprouts are leafy greens! But you are right, it might be a good idea to add some chard or kale. I will read up on it, maybe give it a try next week and report back.—–michelle:I’ve been thinking about trying a root vegetable medley next week. Parsnips sound great!I do not think this batch will feed me every day this week for lunch. Also, I supplement with rice, beans, lentils, almonds or fruit (usually a combo). I cannot get through my workout without at least a little bit of carbs and fat.—–Thanks for the comments everyone!

  7. Toni Tiller says:

    my favorite is bell peppers, 1 red, 1 yellow, 1 orange, 1 red onion, 1 yellow zucchini, and some sliced mushrooms all tossed in a chili infused olive oil and then roasted. super delicious!

  8. Darya Pino says:

    toni:I agree, those are fantastic! A little harder to find the summer squash in the winter though.

  9. Cynthia says:

    Wish I could print just the recipes… Waste of paper. Thanks, new subscriber and looking forward to more!

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