Summer Baked Veggies

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What do you do when you have way more produce in your fridge than you’d originally planned?  I went out to eat far more in the past week than normal, which resulted in a whole lot of veggies that needed to be made into something ASAP so they wouldn’t get unjustly tossed out.  Problem was, I had a bunch of random things around the kitchen… or so I thought.

Trying to figure out what to do with my random assortment as I walked home from campus, I passed by a rosemary bush.  And yes, it’s super cool that rosemary turns into literal bushes in Austin.  They’re EVERYWHERE, and a lot of people don’t even realize that it’s the actual herb rosemary so they just let it run rampant and don’t bother using it on their food ever.  But not me!  I grabbed a stalk and started thinking of what was in my fridge and fruit bowl… by the time I got home, I had a crazy idea for this dish and it turned out to be a success!  It’s easy to throw together, delicious, and gets you a ton of veggies in one sitting.  Enjoy!

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Summer Baked Veggies

Prep time: 10 minutes   Cook time: 15 minutes   Total time: 25 minutes

Yield: 4 servings

 

Ingredients

8oz bag of mixed-variety small potatoes, (or other type of choice), quartered

3 zucchini squash (I used yellow squash, but zucchini are actually in season during summer), sliced

3 large carrots, sliced

1 bunch asparagus, cut into 1-inch long pieces

2 clementine oranges, peeled

1 tbsp fresh rosemary

2 tbsp clarified butter

Black pepper, to taste

 

Directions

1.  Preheat oven to 350ºF.  Prep veggies as indicated above.  Once they’re all cut up, place them all in a large mixing bowl.

2.  Blend the two clementines and rosemary together until a purée is formed.*  Mix the clementine purée into the bowl with the veggies until they are evenly coated.

3.  Spread veggies out evenly on a greased baking sheet.  Divide the butter into small chunks and place them in various spots on top of the veggies.  Sprinkle evenly with black pepper, if you’re using it.

4.  Bake for 15 minutes, stirring them around halfway through.  Remove from the oven once the potatoes are soft and serve.

*If you do not wish to blend the clementines, I have also made this by simply smashing them up in a bowl and then mixing it and the rosemary in with the veggies.  There will be some larger fruit pieces in the final product, but it is delicious either way.

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