PAN ROASTED VEGGIES One Pan, Lots of Choices
It's getting chillier! Fall means all those summer crops are coming at our Harvest Home Farmer's Markets The choices of fruits and veggies are enormous! Never mind making choices, you can have a bit of everything. Pan roast all your favorites into one big, easy dish. Make a meal or a colorful side dish full of flavor and nutrition. Roasting brings out the flavor and the juices, a feast of taste!
It's easy in the oven or on top of the stove. Chop up your favorites, add a bit of olive oil, salt, pepper and the seasonings you enjoy. 30-40 minutes of no fuss cooking gives you a feast!
Pan Roasting IN THE OVEN: Pre-heat your oven to 400°. Chop veggies into 2" pieces.
Place on a baking sheet. (For easier clean-up, cover baking sheet tinfoil)
Drip a bit of olive oil on the veggies, just enough to LIGHTLY coat them (Don't coat the baking sheet). Add salt and pepper. Mix with your hands. Add any other seasoning you enjoy. SPREAD VEGGIES INTO A SINGLE LAYER.
Bake in oven for 20-40 minutes depending on what veggies you use. Toss with a spatula every 10 minutes until veggies are cooked the way you want.
Pan Roasting ON THE STOVE: Chop veggies into 2" pieces. Heat a large heavy skillet.
Heat 1 tablespoon of butter and 1 tablespoon of oil until it bubbles.
Add veggies, pepper, salt and any spices. Stir together.
Spread out veggies in a single layer. DO NOT STIR. Time for 5 minutes. Stir. Repeat every 5 minutes until veggies are cooked. (15-20 minutes)
Harder veggies like sweet potatoes, parsnips, beets are better in the oven; softer veggies like squash and tomatoes are better on the stove. Either way, you get a delicious taste and a healthy mixture of vitamins and minerals.
RECIPE: Chicken & Pan Roasted Veggies
Serve as a meal or a side dish without the chicken. See TIPS for other veggie combinations.
INGREDENTS:
1½-2 lbs. bone-in, skin-on chicken thighs (OR 1 lb. boneless, skinless chicken thighs)
12 oz. whole carrots (6-8 medium), cut into sticks
12 oz. green beans (2 large handfuls), washed and trimmed
12 oz. yellow summer squash or zucchini cut in 1" slices
12 oz. cubed sweet potatoes (or baby red potatoes, halved or quartered)
1 medium red onion, cut into wedges
3-4 garlic cloves, minced
1 tablespoon fresh rosemary (or 1 teaspoon dried)
2 teaspoons fresh thyme (or ¾ tsp. dried)
½ tablespoon olive (use 1 tablespoon oil if using boneless/skinless chicken thighs)
½ teaspoon salt and pepper to taste
PREPARATION:
Preheat oven to 425ºF.
Line a large rimmed, baking sheet with tin foil.
Toss chopped vegetables and herbs with oil right on the baking sheet.
Place chicken thighs on top of the vegetables.
Season all with salt and pepper.
Bake for 30-35 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once or twice during cooking.
SUGGESTION: Pan roasted veggies are great for Thanks-giving. Just slip on a rack under the turkey. You may have to increase the cooking time a bit.
TIPS and TRICKS
MAKE A MEAL:
Mix with brown rice and an extra squeeze of lemon.
Mix with short pasta. Even top with your favorite sauce!
Mix with salad greens. Add a bit of lemon juice and olive oil for a quick dressing.
COMBO SUGGESTIONS:
The combos are endless.
Cut veggies in 1 to 2 inch chunks or slices. Use just a bit of olive oil and the seasoning you like. Try your own!
Sweet potatoes, broccoli, red peppers, zucchini, yellow squash seasoned with 2 teaspoons of Italian seasoning and about a ¼ cup of Parmesan cheese
Butternut squash, sweet potatoes, red peppers and red onions with thyme, rosemary, olive oil and a tablespoon of balsamic vinegar or lemon juice
TRICKS:
If you are mixing potatoes with softer veggies like broccoli or squash, cook the chunks of potatoes for 10 minutes before adding the other veggies to the pan.
Add mushrooms
Add a bit of hot pepper or red pepper flakes for a spicier dish.
Reheat any leftovers in the oven at 350° for about 6 minutes. Heating in the microwave can make the veggies soggy rather than crisp.
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