Early Fall Roasted Vegetables, E.A.T. # 19

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Coming home with a sack of leftover vegetables is not unusual for me. At the end of many of my food styling projects there are often random vegetables left over…one red bell pepper, one onion, a few new potatoes, a lemon, a handful of beautiful okra and a box of arugula along with a half carton of heirloom baby tomatoes were the recent jewels….I just cannot bear to leave them unused and wasted.

The last thing I really want to do at the end of a long day is cook at home after cooking all day while working. But roasting vegetables isn’t really cooking…it is a technique that requires little effort and the reward is a healthy, colorful,  relaxing, easy-as-this dinner.

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Oven turned to 400 degrees. Longer cooking vegetables go in first after being tossed with olive oil, salt & pepper…..

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….quicker cooking vegetables added to the pan halfway through cook time along with a sprinkling of Herbes de Provence. Easy enough to make your own or purchase at most supermarkets or on-line.

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Eat healthy and be well.

Early Fall Roasted Vegetables

  • Difficulty: easy-as-this
  • Print

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Ingredients:

  • any random selection of vegetables, rinsed & roughly chopped
  • suggestions: new potatoes, red bell peppers, heirloom cherry tomatoes or sun-dried tomatoes, okra pods, asparagus, onions, beets, cauliflower, broccoli…whatever you have
  • olive oil
  • sea salt or kosher salt & freshly ground black pepper
  • Herbes de Provence or Italian Seasoning
  • freshly grated parmesan cheese
  • arugula leaves or baby spinach

Directions:

  1. Turn oven to 400 degrees.
  2. Toss roughly chopped vegetables in olive oil, salt & black pepper.
  3. Spread vegs that take longer to cook out on a baking sheet & roast for 15 minutes. Remove pan from oven and add vegs that take less time to cook to pan. Sprinkle over all with Herbes de Provence.
  4. Return pan to oven and roast another 12 minutes. Remove pan from oven.
  5. Serve roasted vegetables with a dusting of grated Parmesan and fresh greens.

Teresa Blackburn    www.teresablackburnfoodstyling.com      www.foodonfifth.com

Citrus & Thyme Soppin’ Good Roasted Spring Chicken

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Dear Readers, Lest you think that I, Food on Fifth, sit around my kitchen all day eating tartlets, upside down cakes, spoon breads and pound cakes I am branching out this week.  As it is Spring here in Nashville in the best and most perfect sense of the word I am sharing our dinner from a week or so ago, a juicy citrus & thyme roasted chicken. A fresh, bright flavor due to all the citrus, very crispy skin, lots of juice in the bottom of the pan served alongside a freshly baked baguette from flour.sugar.eggs. for soppin’ & a bowl of lightly dressed arugula….an easy Spring dinner…oh my, so good.

Here is what you will need:

a good quality, Plump Roasting Chicken (I got this beauty from my local                        CSA, “Fresh Harvest”. This is just the best as you can choose what you want each week, order & pay online and the variety of choices is just astounding…meats, vegs, flowers, cheeses, bread, eggs…all organically grown from farms in the Nashville, TN area.)

 Whole Fresh Citrus – mandarins, oranges, clementines, lemons, grapefruit, whatever you have + 1/2 cup Orange Juice & 1/4 cup Lemon Juice freshly squeezed

Fresh Thyme Leaves (I have a Lemon Thyme in my garden so I used that.)

A few whole, peeled roasted garlic cloves & shallots

Olive oil, salt & freshly ground pepper

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Here is what to do:

1. Wash chicken inside and out under cool running water. Pat dry. Preheat oven to 375 degrees. Drizzle some olive oil in the bottom of a roasting pan. Cut citrus into halves & chunks. Slice one lemon thinly.

2. Place the chicken in the roasting pan. Using your fingers (gloves if you prefer) gently loosen the skin over the breast of the chicken & insert a few lemon slices & thyme sprigs under the skin. Stuff the inside of the chicken with the shallots, a few sprigs of thyme & chunks of citrus. Tie the legs together using kitchen twine. Rub the outside of the skin with olive oil & sprinkle with salt & pepper & fresh thyme leaves.

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3. Place all the citrus pieces around the chicken along with the garlic cloves & thyme sprigs. Pour the orange juice & lemon juice into the pan. Roast for 45 minutes to 1 hour or until a meat thermometer inserted into the thicken part of the breast reads 165 degrees. I basted the chicken every so often with the pan juices.

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Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula salad.

Oh My, Hello Spring!