Last week I did a big cleanout of the fridge. There were some frightening things in there… among the bad, however, were lots of good odds and ends that needed to be used. We tend to over-buy at the farmers market, leaving us with huge piles of vegetables that we don’t know what to do with. It doesn’t help that our schedules are so busy, so while we might have good intentions of eating at home five nights out of the week, things inevitably come up, causing us to change our plans.
This isn’t really a recipe, but a “throw stuff together and see what happens” kind of meal.
I tossed with olive oil, salt & pepper, and roasted on a sheet pan for about an hour at 400F:
-A softball-sized carnival squash cut into thin wedges (seeded and gutted)
-1/4 head of cauliflower cut into florets
-5 tiny red onions cut into quarters
-a couple of handfuls of tiny baby brussels sprouts
-a couple of handfuls of cremini mushrooms
I browned about half a stick of butter, added 8 or 9 large sage leaves and fried until they were crisp. Then I took the leaves out, turned off the heat, and added about a tablespoon of balsamic vinegar (it spattered all over the place – wasn’t expecting that). I crumbled the sage, added it back to the butter, and poured it over the roasted veggies. Then I grated some parmesan over the top.
While that was going, I cooked some wild rice and some couscous (separately), then stirred them together, added in some toasted slivered almonds and some olive oil.
We ate the veggies on top of the rice/couscous mix, and it was probably one of the best things I have put in my mouth in at least a year. No joke.