Plated + Served: Roasted Vegetables


I can really tell I’m ready for spring because I’ve already started buying and roasting summer vegetables even though it is way too early to even think that one day it will be warm again (pity party!).

In the winter, I keep my pantry baskets full of hearty root vegetables and tubers. Roasting these staples is quite different from roasting delicate summer squash because the cooking time is much shorter. Less cooking time prevents them from developing that deep woodsy caramelized flavor that makes roasted beets, potatoes and carrots so delicious. I try to make up for that by adding a sprinkling of herbs and garlic. A light drizzle of rich balsamic vinegar added just before serving gives the vegetables a tangy brightness.

Now, if it were only this easy to whip up some warmer weather…

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4 thoughts on “Plated + Served: Roasted Vegetables

  1. Luke

    You mention pouring the vegetable mixture over fresh sprigs of rosemary, sage or thyme. Is that in the oven tray before roasting or is it the already roasted veg that we are pouring?

    1. Christina Post author

      Hi Luke,
      Thanks for pointing out that confusion! Here’s what you should do: If you have fresh herbs on hand, pour the vegetable mixture (coated with the olive oil, salt and dried herbs) on top of whole sprigs of fresh rosemary, sage or thyme.

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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: