Roasted Refrigerator Clear-Out |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The amounts in this recipe, and even the ingredients, are flexible. This list just happens to be everything in the produce drawer that was approaching the end of its useful life on one cold February Saturday. The recipe is merely to cut up veggies, drizzle with olive oil, garlic, thyme, and nutmeg, and roast them in the oven. Ingredients:
1 1/2 lbs potatoes |
11 ounces butternut squash |
1 medium onion |
4 stalks celery |
8 ounces carrots |
1 lb turnip |
2 apples |
1 teaspoon nutmeg |
2 teaspoons dried leaf thyme |
2 teaspoons kosher salt |
4 tablespoons olive oil |
2 tablespoons minced garlic cloves |
Directions:
1. Preheat oven to 375 degrees.
2. Cut, peel, and trim all veggies. Keep the sizes roughly uniform (1/4 to 1/2 inch cubes) to encourage them to all be done at the same time.
3. Toss them into your largest bowl and drizzle with 2 Tbsp of the olive oil, and all of the garlic, salt, thyme, and nutmeg and stir to combine thoroughly.
4. Spread the bottom and sides of two jelly-roll pans or large flat baking dishes with 1 Tbsp each of olive oil.
5. Spread the flavored vegetables in a single layer. Roast for 20 minutes, stir, and continue roasting until done, another 20-25 minutes.
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