The fall weather is finally upon us in sunny California. Just last week, I had the fan on and was sweating in 90 degree weather, but these past few days have us pulling out the thicker blanket and me pulling out some scarves. Luckily, cold weather is perfect for this dish of roasted vegetables on grain. I like roasting vegetables when it’s cold because a.) the oven warms up the house, b.) it smells wonderful, and c.) it’s pretty hands-off so I can go read a book while the vegetables are cooking.
This isn’t so much a recipe as a starter to roasted vegetables. The most technical part is probably the Magic Roasted Vegetables Dressing, but it’s pretty easy, I promise.
Step 1. Cut vegetables into similar bite sized pieces and toss with plenty of oil (I used canola), chopped garlic, salt, and pepper. For this dish, I used delicata squash, sweet potatoes, small purple and red potatoes, and brussels sprouts. I split some of the larger sprouts in half.
Step 2. Lay the vegetables out in a single layer if you can and roast at 425F until done, tossing every 20 minutes. I used the convection at 400F so it took about 45 minutes.
Step 2.5 During the last 10 minutes of roasting, make Magic Roasted Vegetables Dressing. In a small jar with lid, pour in 1/4 cup olive oil, a few teaspoons of balsamic vinegar (more if you like the stuff), 4 pinches of salt, a plenty of cracked black pepper. Then put in a 1/8 teaspoon of dijon mustard. Cover the jar and shake for 30 seconds. The mustard will help emulsify the dressing.
Step 3. Wash and dry mixed salad greens. You can use arugula, lettuce, baby spinach, whatever. I used some Trader Joe’s mix that had baby kale, baby spinach, and baby chard. Put these on the bottom of a large mixing bowl.
Step 4. Throw the roasted vegetables into the mixing bowl and however much of the dressing you want. Toss a couple times so the mixed greens get wilted from the heat. Taste, and add more dressing or salt and pepper if you want.
Step 5. Eat on top of brown rice, quinoa, wheat berries, or just on its own.
Protip: Sometimes I dress the vegetables with the dressing and then roast for another 5 minutes so that the balsamic part gets really sweet and the vegetables get extra caramelized.