roasted vegetables for the refrigerator.

normally i love salad.  

it is the easiest thing to make because all you have to do is grab handfuls of vegetables from the refrigerator, put them in a bowl, pour some dressing concoction on top and you can call it a meal. 

but there is nothing more unappealing to me than raw vegetables in the winter. 

they make me cringe. 

sometimes this is a problem - well actually, it usually is. and that is because i live in a town where winter happens most of the year.

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and now winter is back. 

which means i need to find a new way to eat all of my vegetables. 

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oh oven, i love you. 

roasted vegetables for the refrigerator

Rinse & chop up vegetables into similar sized bits. Here I used:

  • Sweet Potato
  • Yellow Pepper
  • Brussel Sprouts
  • Purple Onion
  • Green Cabbage
  • Winter Squash

Spread into a thin layer on a roasting pan (I usually chop enough vegetables for two whole pans). 

Drizzle with 2 tbsp of olive oil and salt & pepper if desired. You could get creative here by adding different spices (cinnamon? cayenne? curry?) but I usually keep mine plain and add flavour after roasting. 

Place in a 400 degree oven for approximately 45 minutes, stirring occasionally until done.

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Store in a large tupperware container in the fridge. Use for warm salads, lunches, snacks, chunky soups or whatever your little heart desires. 

My classic lunch these days is a handful of spinach topped with a handful (or two) or roasted vegetables, shredded chicken, a large spoonful of hummus and a dollop of tahini.