When you're no longer wearing a bikini every day and the weather starts to get cooler, it can be hard to stick to your healthy diet. Fresh summer veggies get traded in for comfort foods (and everything pumpkin spice.) When you have to cook more, you might be tempted to ignore your healthy diet. Here's a way to make easy roasted fall vegetables in a large batch that you can save in your fridge to throw onto salads, eat cold, reheat or dip into easy homemade mayo (recipe below).
Easy Roasted Fall Vegetables Recipe
It doesn't really matter which veggies you use. Adding in root veggies would work beautifully. Try to cut everything up to about the same size. We used the following:
- Red onion
- 3 garlic cloves (crushed and peeled)
- Brussels sprouts
- Green beans
- Red cabbage
- Vine-ripened tomatoes
Preheat the oven to 375 degrees Fahrenheit.
Cut all of your veggies in large chunks. Make sure that they are all about the same size. (For the tomatoes, simply cut them in half if they're larger, and keep cherry and grape tomatoes whole).
Spread the veggies onto a cookie sheet (or two). The tomatoes should be placed carefully on the baking sheet with the cut side facing up. They will not be tossed with the other veggies.
For each cookie sheet, drizzle olive oil over the veggies. Sprinkle salt and pepper on top. Mix all of the veggies up except for the tomatoes.
Roast for about 45 minutes. I prefer my veggies well done, so I roast them until the garlic is extremely fragrant and it almost smells as though it's burning. This could take longer than 45 minutes, depending on your oven.
Store veggies in a covered container in the fridge for several days. We keep the tomatoes separate from the other veggies so we can use them for different purposes (like making homemade tomato sauce).
Hint: Save all of the leaves that fall off of the Brussels sprouts. Toss them separately with olive oil, and roast them to make "chips"
Easy DIY Mayo
You do need a handheld immersion blender for this. We got the recipe from Homemade Foodie website, and we've never made a bad batch!
Crack a large or XL egg into a jar that has a wide enough opening to fit your immersion blender (or do it in the cup that comes with the blender).
Squeeze the juice of half a lime on top. Sprinkle in a pinch of salt.
Add 1 cup of oil. You can use light-tasting extra virgin olive oil, avocado oil, grapeseed oil, etc. Regular extra virgin olive oil will taste very strong. It's not for everyone's tastes.
Place your immersion blender in the jar, touching the bottom. Turn it on, and don't move it for 20 seconds. The mayo will be created before your eyes. After 20 seconds, raise it slowly to the top to blend any oil that didn't get mixed in.
Voila! That's it!
How to Inhale (We Mean Eat) It All
Portion out a few tablespoons at a time and mix with different spices. We like to use the following (though not all at once):
- Italian seasoning
- Ranch dressing powder
This easy roasted fall vegetables recipe is a great way to get rid of a bunch of veggies that are sitting in your fridge, about to go bad. Go for it. Whip some up today, and store it in your fridge over and over again all season long for a healthy meal or snack.