Category Archives: Roasted Veggies

Roasted Tomatillo & Chickpea Curry

This was a surprise favorite of everyone in the house, even the skeptical 8 year old.  Tastes like an Indian dish – maybe I should call it Chana Tomatillo.

This was a fairly easy dish that we served over rice (1 cup brown rice to go with this amount) with a side of sauteed kale.  This made 3-4 servings.  Next time I will double this for more yummy leftovers.

Modified from a chef de home recipe.

  • 1 lb tomatillos, husk removed and washed, whole
  • 1 anaheim/poblano/other pepper, whole
  • 1 onion, chopped into 8ths
  • 1/2 cup cilantro
  • 1 tsp oregano
  • 1 tsp salt (1/2 tsp if your chickpeas are salted), or to taste
  • 1 1/2 Tbsp curry powder
  • 3/4 cup coconut milk
  • 2 cans chickpeas (I used unsalted), somewhat mashed if desired
  • 1/4 cup water

Prepare a baking pan with foil and turn the oven broiler on high.  Place whole tomatillos, whole pepper, and onion chunks on the pan.  Broil for about 10 minutes, flipping everything over halfway through.  Cool and then remove charred skin, stems, seeds, etc.

Combine roasted tomatillos, pepper, onion, cilantro, oregano and salt in a blender or food processor and pulse until the consistency of a well chopped salsa.

In a dry sauce pan, roast curry powder over medium heat for a minute.  Add tomatillo salsa mixture, coconut milk, chickpeas, and water and simmer for 5-10 minutes.

Serve over rice and enjoy!


Roasted Tomatillo & Black Bean Tacos

A delicious new take on tacos for us…  we tend to get in a taco (or burrito) rut and make the same old things every time.  This was a wonderful way to change it up!  And two thumbs up from the 8 year old, too.  Inspired by a Vegetarian Times recipe.


  • 1 lb tomatillos, husks removed and washed, but whole
  • 3 garlic cloves, peeled, whole
  • 1 red pepper, whole
  • 1 onion, chopped into 8ths
  • 1 anaheim/poblano/other pepper, whole
  • 1/4 cup cilantro
  • 10 corn tortillas
  • 2 cans black beans (warmed)
  • salt (3/4 tsp if beans unsalted, 1/4 tsp if salted)
  • 1 avocado, chopped
  • 1/2 cup corn (warmed if frozen)
  • 1 tomato, chopped

Turn oven broiler on high.  Prepare a baking pan with foil.  Place tomatillos, garlic, red pepper, onion, and spicy pepper on the baking pan and broil for about 10 minutes, flipping everything over halfway through.  After cooled off, remove charred skin, stems, seeds, etc, from all the veggies.

In a blender or food processor, combine: tomatillos, garlic, onions, spicy pepper & cilantro.  Pulse until the consistency of salsa.  Mix with the warmed black beans.  Salt to taste.

Fixins:  Chop the roasted red pepper and put in a bowl.  Other fixins for the taco include: avocado, corn and tomato.

Serve tacos on warmed corn tortillas and enjoy!


Maple Pecan Brussels Sprouts

I challenge people not to like this dish.  Even if they don’t like brussels sprouts.  Of course, I do like brussels sprouts, so maybe I wouldn’t know.  😉


This only makes enough for 2 – 3 people.  Increase as needed.  Modified from this recipe.

  • 12 oz brussel sprouts, tough outside leaves removed, if needed, and cut in half
  • olive oil
  • 1/4 tsp paprika
  • 1/8 tsp salt
  • 1/3 cup pecans, roughly chopped
  • 1/4 tsp curry powder
  • 1/8 tsp cinnamon
  • 1 Tbsp maple syrup

Preheat oven to 375.  Place brussels sprouts in a baking pan, drizzle with a bit of olive oil, and add paprika & salt.  Place in oven and roast for 30 minutes, tossing halfway through.

Meanwhile, combine curry powder and cinnamon in a bowl.  Add a dash of water and add pecans.  Toss until pecans are coated with spices.  Place on a baking sheet and toast in oven for 5 minutes.

After 30 minutes of roasting, add maple syrup to brussels sprouts and toss well.  Roast another 15 minutes or until tender.  (They might not need anymore time depending on their size.)

Top with pecans and serve immediately!

Garlic Roasted Butternut Squash

This was delicious!  I based it off of this recipe with minor modifications.  You can just make it as written below, or add yumminess to it with this topping!


  • 2 1/2 – 3 lbs butternut squash, peeled and cut in 3/4″ cubes
  • olive oil drizzle
  • 1/2 tsp salt
  • ground black pepper
  • 2 Tbsp fresh parsley, chopped
  • 2 garlic cloves, minced
  • Optional:  topping

Preheat oven to 400 degrees.  Combine all ingredients in a baking pan or sheet.  Toss well to fully distribute seasonings.  Bake 40 – 60 minutes or until tender to your liking.  If you choose, top with this topping.

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Roasted Rutabaga

Wondering about that strange white and red root veggie in your CSA box?  When it doubt, roast it!


  • 3 large rutabagas
  • olive oil for drizzling
  • oregano
  • herbs de provence
  • marjoram
  • salt
  • 1 tsp sugar

Preheat oven to 400 degrees.  Chop the ends of the rutabaga and then peel.  Chop into 1/4″ – 1/2″ cubes, as you prefer.  Place on a baking pan and drizzle with olive oil.  Sprinkle a generous amount of spices and salt and then the teaspoon of sugar.  Toss with your hands.  Bake for 20 – 45 minutes depending on size, or until very tender, tossing every 15 minutes or so with a spatula.  Enjoy!

Zucchini-Tomato Casserole

Abundant zucchini and tomato in your garden?  This can use up a bunch and it’s delicious.  🙂 It was inspired by this recipe but I changed it up quite a bit.

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  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup cashews
  • 1 cup veggie broth
  • 1 tsp dry basil (or 1 Tbsp fresh if you have it!)
  • 1 tsp oregano
  • 1 1/2 Tbsp fresh thyme (or 1 1/2 tsp dry)
  • 2 lbs zucchini, sliced into rounds no more than 1/4″ thick
  • 2 lbs tomato, sliced into 1/4″ rounds

Saute onion and garlic until soft.

Using a food processor or blender, puree cashews, veggie broth and spices until smooth.

Preheat oven to 400 degrees.  Prepare a casserole dish by spreading the cooked onion mixture on the bottom.  Top with zucchini and tomato as shown in the pictures.  Top with the creamy sauce.  Bake for about an hour or until the zucchini is soft.  (Check around 45 minutes or so.)

Roasted Asparagus

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So simple, yet so yummy.  During asparagus season, this is a regular in our house.  Even if a meal doesn’t “need” it, some roasted asparagus on the side is always delightful!

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  • Asparagus, ends snapped off
  • Olive oil
  • Salt
  • Fresh Ground Black Pepper

Preheat oven to 400 degrees.  On a baking sheet place asparagus.  Drizzle with olive oil and season with salt and pepper.  Toss with your hands to coat.  Bake for 10 – 20 minutes, or until fork tender.  The time greatly depends on how skinny they are.