Every year, I fall into a bit of a funk as the sweet summer produce slowly disappears at the market, and is replaced by… root vegetables. So many root vegetables. All of the root vegetables.
Don’t get me wrong. I love squash and beets and sweet potatoes and the rest of ’em. But on month three of roasted veggies, it’s hard to muster the same enthusiasm as I did at the beginning of the season.
To avoid dying of boredom (or just indulging in all the mashed potatoes, pot pies, and mac and cheese I really want to eat all winter), I’ve been experimenting with new ways to use roasted veggies.
The basic idea is this: make a pan or two of assorted vegetables (plus some sautéed greens if you have them). How to Roast Any Vegetable from The Kitchn is an excellent overview of how to do this like a pro. Then mix and match recipes throughout the week, and give yourself a gold star for being such a responsible adult.
10 Ways to Use Roasted Veggies
1. Spicy Veggie Bowls
Layer veggies on a bed of grains – like whole-wheat couscous or bulgur. Drizzle with plain Greek yogurt mixed with harissa or sriracha.
2. Goat Cheese Polenta & Veggies
Make a quick pot of cheesy polenta, and serve with vegetables.
Cook pasta, toss with olive oil or butter, and mix in vegetables. Sprinkle with grated Parmesan and fresh ground pepper.
Combine Meatless Monday and Taco Tuesday, replacing the standard ground taco meat with roasted veggies. Serve with all your favorite fixins: salsa, avocado, sour cream, pickled onions, jalapeños and cheese.
Roll out homemade or store-bought pizza dough; cover with tomato sauce, roasted veggies and cheese, and bake. (If you have a cast iron skillet, I highly recommend the insanely delicious Foolproof Pan Pizza recipe from Serious Eats.) The picture below is a variation loosely based on the flavors of tarte flambée (Alsatian tart): crème fraîche, roasted veggies, sautéed Swiss chard, queso fresco and crispy pancetta.
Jazz up a plain omelet with roasted vegetables and goat cheese.
7. Vegetarian Curry
Sauté chopped onions in olive oil until they soften. Add a few spoonfuls of curry paste or powder, and cook another minute. Mix in a can of coconut milk and roasted vegetables. Simmer for 10 minutes; serve over rice or noodles.
Spread hearty bread with a flavorful sauce, like pesto, romesco, hummus or tapenade. Add a layer of roasted vegetables, and drizzle with olive oil and vinegar.
Spoon veggies onto a bowl of mixed greens, lettuce or spinach. Add nuts, crumbled cheese and vinaigrette.
Bring chicken or vegetable broth to a boil. Add dry pasta and cook till not quite al dente. Stir in veggies, and cook until heated through.
These ideas barely scratch the surface of the possibilities. What are your favorite ways to use roasted veggies?