roast vegetable

The Scramblog

Root Vegetable Recipes That Celebrate the Flavors of Fall

One of my favorite parts of fall is the change in scenery in the produce section at the supermarket. Don’t get me wrong, I love my tomatoes, peaches, watermelon, and corn, but there is something so comforting about the fruits and vegetables that show up in the fall and many of my favorites come from the ground. That’s right, I am a HUGE fan of root vegetables. I love that they can be whatever texture you desire, from crunchy to silky smooth, and that most offer a subtle sweetness. I also enjoy how versatile root veggies are making amazing soups, smoothies, salads, and stews, and let’s not forget roasting, my personal favorite. So in celebration of these wonderful nutritional powerhouses (yes, they pack a healthy punch, too), I pulled together some of my favorite recipes that might help you to consider these seemingly simple veggies in a new light.Root Vegetable Recipes That Celebrate the Flavors of FallRoasted Sweet Potato and Apple Soup: Sweet and creamy, this...

Roasted Carrot and Beet Salad with Goat Cheese

Oven-roasted vegetables make a lovely side dish or light meal.  Enjoy with some good crusty bread.Roasted Carrot and Beet Salad with Goat CheesePrep Time: 15 minutes    Cook Time: 30 minutes    Total Time: 45 minutes Makes six servings 1 lb. multi-colored carrots, sliced, or use regular carrots (halved and sliced if they are very large) 3/4 lb. beets, peeled and chopped into 3/4-inch pieces 2 Tbsp. extra virgin olive oil 1/3 tsp. kosher salt 3 Tbsp. walnuts, toasted 1/4 lemon, juice only (about 1 Tbsp.) 1 - 2 tsp. balsamic vinegar 1/2 tsp. fresh thyme, or use 1/4 tsp. dried 1 crumbled goat cheese Preheat the oven to 400 degrees.  In a large bowl, toss the carrots and beets with the oil and salt. Spread them on a baking sheet and roast them for 30 minutes, tossing once after 20 minutes.  Meanwhile, toast the walnuts at 300 degrees in a toaster oven or in a pan over medium-low heat for about 4 minutes until they are golden but watch them closely so they...

Brazilian-Style Power Bowls

We eat bean and rice bowls almost once a week. This is, in part, because my husband is Brazilian and these are some of his favorite foods, but it’s also because of the flexibility it allows for everyone to make their bowl their own. (Check out my blog post about each family member “building” their own meal.) One of my sons loads up on the collards, while the other reaches for the sweet potatoes. I love mine with just a little rice, some beans, a ton of both vegetables, and then topped with a little crumbled feta (the contrast between the sweet of the sweet potatoes and the salty of the feta gets me every time). Watch Jessica make these power bowls on Facebook Live.Brazilian-Style Power BowlsPrep + Cook: 30 minutes, Makes 6 servings 1 1/2 cups white or quick-cooking brown rice 1 large or 2 medium sweet potatoes, peeled and chopped into 1/2-inch pieces (about ¾ lb.)2 Tbsp. extra virgin olive oil 3/4 tsp. salt 1/2 tsp. black pepper 30 oz....

3 Ways to Use Up Vegetables Before They Go Bad

The other day, we went to visit my in-laws. As we were leaving, my mother-in-law gave me baby spinach, red cabbage, broccoli, cauliflower, a bunch of zucchini, and two pints of blueberries that she wasn’t going to be able to use up. I was a bit reluctant to take it all since I had just done our weekly shopping and wasn’t sure how I was going to be able use it all. But the idea of it all going to waste was too much for me to handle, so I agreed to take it. Then yesterday, a good friend swung by with a gallon-sized Ziploc full of arugula that she wasn’t going to be able to eat. So suddenly, I was drowning in produce and some of it was on the verge of spoiling! But with a little thought and about an hour of time, I had taken are of much of it. Magic? No. Here are some of my favorite ways to use up produce so that you can enjoy it throughout the week and even throughout the year:3 Ways to Use Up VegetablesPesto: Pesto can be made with many kinds of greens. Basil,...

Black Bean and Sweet Potato Tacos with Avocado Crema

Tacos are one of my all-time favorite meals. I love the interactive nature of them and how you can build the flavors. This version is so simple to make but will make you feel like you are doing something really decadent, all thanks to the avocado crema, which made my 9-year-old exclaim, “Wow! This is such a fancy dinner!” Can’t beat that! Other optional but wonderful toppings for the tacos include shredded lettuce or purple cabbage, chopped cucumbers, salsa, or hot sauce. Serve the tacos with pan-fried plantains. Black Bean and Sweet Potato Tacos with Avocado CremaPrep Time: 15 minutes  Cook Time: 15 minutes Makes 6 servings 2 small or 1 large sweet potato, peeled and finely diced (about ¾ lb.)1 Tbsp. extra virgin olive oil 1 tsp. chili powder 1/2 tsp. ground cumin 5/8 tsp. salt 5/8 tsp. black pepper 30 oz. reduced-sodium canned black beans, drained and rinsed, or use  3 cups homemade black beans1/4 tsp. garlic powder 1 avocado 1/2 cup low...

10 Best Simple Recipes to Soak Up Summer Flavors

One of my favorite childhood memories is of visiting my godmother’s family house in New Hampshire. Each summer we would head up for a weekend visit that was packed with summer fun like hiking, swimming in the lake, and a cookout. The house had a vast garden with rows upon rows of raspberry bushes. My brother and I would dart in and out of the rows, scratching up our arms and legs, collecting as many raspberries as we could find, placing some into a bowl, but mostly just stuffing them into our mouths. In the afternoon we’d shuck fresh corn and wrap it and some potatoes in foil. Then, as evening arrived, my godmother, parents, brother, and I would hike up a hill on the property and visit the fire pit that we had perfected over the years. We would make sure that the stones were well placed, collect kindling, and start a fire. On that fire we would cook fresh corn, potatoes, and burgers. As my brother and I (impatiently) waited for dinner to be ready, we would rush...

How to Cook Spaghetti Squash in the Microwave AND a Spaghetti Squash Recipe with Basil, Garlic and Parmesan Cheese

How to Cook Spaghetti Squash in the MicrowaveThe hardest, most terrifying thing about making spaghetti squash is trying to cut it when it’s uncooked! I was terrified of chopping off a finger so I found a solution. The key to how to cook spaghetti squash is to poke some holes in it with a skewer or knife, cook the squash whole in the microwave, let it cool, and then cut it in half and scrape out the seeds. Use a fork to scrape the strands into a bowl to top with your favorite sauce or just use butter, herbs and Parmesan cheese to season it. You can even clean and rinse the spaghetti squash seeds just like you do with pumpkin seeds! (See our tip below.) I haven’t had an easy relationship with spaghetti squash. My mom used to make it for us when I was young, and I was fascinated by the yellow squash that she would transform with a fork into golden pasta-like strands, and it certainly is much lighter and healthier than wheat-based spaghetti. However, every time I tried...
  Feb 15, 2017  roast vegetable

How to Roast Vegetables: 7 Secrets to Making Perfect Roasted Vegetables Every Time

How to Roast Vegetables: 7 Secrets to Making Perfect Roasted Vegetables Every Time.

You can roast any vegetable, including carrots, broccoli, potatoes, Brussels sprouts, onions or green beans, and roasting them makes them perfectly crisp on the outside, tender on the inside, and a little bit sweet from the caramelization in the oven. It’s the best way to get your family to eat—and love--their vegetables.

How to Roast Vegetables: 7 Secrets to Making Perfect Roasted Vegetables

  1. Use a rimmed baking sheet. You can use parchment paper or foil on pan for easier cleanup, but it’s not necessary
  2. Use high heat (450) and roast in the center of the oven
  3. Cut the vegetables into even pieces. The smaller they are, the faster they will cook.
  4. Don’t crowd the vegetables—spread them evenly and give them a little space
  5. Toss with oil (1 - 2 Tbsp. for 1 lb. of vegetables) and salt (1/4 – 1/2 tsp.) (plus other seasonings if desired) in a bowl or directly on the pan with...