Roasted Winter Vegetables (Fresh Food Fridays)

Burr! I hope everyone has been staying warm the last couple of weeks, ed it’s chilly out there! The cold weather means that cool crops like those in this week’s recipe will be plentiful at local farmer’s markets and stores serving seasonal varieties until the long awaited spring crops start to flood in. Until then, herbal we’ll have to get creative with our carrots, order broccoli and cauliflower, because eating them steamed until they’re gone will drive you crazy, trust me! Roasted for 15 minutes in just a tablespoon of olive oil, this is a quick and healthy way to make zesty, uniquely flavorful winter vegetables that will suit anyone’s taste.

When I made this recipe, I had about a pound of vegetable scraps — that’s a lot! When you cook meals with fresh produce, it’s not uncommon for your compost scraps to be more than you sit down to eat. This is like throwing another full plate of food in the garbage before you even sit down! You may not want it, but that’s Soil Food! It’s becoming increasingly important for us to reduce our waste destined for landfills, so let’s all do the planet a favor and compost! Now that we are well into the New Year, we are all striving to make 2016 better than last year. If you have a garden or plants at home, your compost can be recycled and turned into wonderful Soil Food you can amend you plant friends with so they can prosper all year too. Our members get some delivered to them each month when their compost bin is picked up by our bikers — no fuel dependence here! Composting is a great new year’s resolution, an easy commitment that will help to reduce our waste footprint as a community.

Eating clean not only involves fresh, local, seasonal food, but wasting less too! Visit for our locally created compost products, and to learn how to start composting today!

l gathered all of these ingredients at the local farmer’s market here in downtown Gainesville. Made with a delicious mix of winter staples from Swallowtail, Frog Song, Siembra Farms, and other growers who grace us with beautiful produce for the season: The Roasted Winter Veggie Medley.

What you’ll need:
1 cup broccoli florets (you can also use cauliflower, or use both!)
1/2 lb. fresh chopped green beans
2 medium carrots, cut into 1/4-inch slices
½ onion, sliced
3 garlic cloves, sliced thin
2 Tbsp. olive oil, divided
1/4 cup grated parmesan cheese
2 Tbsp. fresh minced basil leaves
2 Tbsp. fresh minced parsley
1 Tbsp. lemon juice
1 tsp. lemon zest
Salt & pepper

Step 1: Wash all the veggies. Preheat the oven to 400°. Mix the broccoli or cauliflower, carrots, green beans, onion, and garlic in a large bowl. Make sure your green bin has space for the massive amount of incoming compostables!

Step 2: Add 1 tablespoon of the olive oil to veggies and toss the until they are all evenly coated.

Step 3: Line a baking sheet with parchment paper to prevent sticking (unbleached parchment paper is the best), spread veggies in a single layer on the sheet and roast for 15-20 minutes. Stir halfway through.

Step 4: Mix remaining tablespoon of olive oil with parmesan cheese, minced basil, minced parsley, lemon zest, lemon juice, salt and pepper. Be sure to compost your herb and citrus trimmings! Coat the roasted vegetables with the parmesan mixture.

Serve alone or as a great addition to any main dish, and enjoy!

To learn more about bike-powered food waste diversion in Gainesville, FL, click here.

Thanks for reading,
Krissy Olson

About the Author

Krissy studies Sustainability in the Built Environment at the University of Florida. Her love for organic gardening and support for local food systems grew through her studies and Community Supported Agriculture. Krissy is the Community Outreach Coordinator at Gainesville Compost.