Hmm, I’m not wild about the word “medley”–sounds like something you’d see performed on the “Lawrence Welk Show”–but it’s better than, say, “melange.” And it describes today’s recipe, which can include a mix of whatever hearty veggies you like.
This one was inspired by the gorgeous cauliflower I picked up at the Santa Monica Farmers’ Market this week. Normally, I don’t get that excited by cauliflower. It’s fine, but it’s…cauliflower. But the bouquets on display were so pristine and gorgeous that I thought, “yum, cauliflower!” and bought a bunch, along with some beets and Yukon potatoes.
The beet greens and some of the cauliflower went into a pasta toss earlier this week. The rest went into this combo of roasted vegetables.
Farmers' market finds inspire a mess o' roasted veggies.
Farmers' market finds inspire a mess o' roasted veggies.
Roasted Vegetable Medley
There’s no need to get out measuring cups and spoons for this one. Just be sure you can arrange the veggies in a single layer on the baking sheet. If not, split them up between two sheets. Use any combination of hearty vegetables you like. Peeling and chopping the beets before roasting is a cool trick I picked up from The New York Times. Toss the beets with oil separately from the cauliflower and potatoes to minimize staining the light-colored veggies.
3 medium beets, peeled and cut into 1/2-inch pieces
Olive oil
White wine vinegar
Kosher salt
Freshly ground black pepper
1 medium head cauliflower, cut into bite-size florets
6 small, thin-skinned potatoes (such as Yukon golds), cut into 1-inch pieces
Pinch dried thyme (optional)
1. Preheat oven to 450 degrees F.
2. Place beets in a medium bowl. Add about 2 tablespoons oil and a splash of vinegar; season with salt and pepper. Toss to combine. Arrange beets in a single layer on a foil-covered, rimmed baking sheet.
3. Place cauliflower and potatoes in bowl. Add about 3 tablespoons oil; season with salt and pepper. Toss to combine. Arrange in a single layer on baking sheet with beets. Bake at 450 degrees F for 30 minutes, stirring veggies after 15 minutes. Yield: 2-4 servings.
