Lazy Sunday Mornings: Roasted Vegetable Salad

Let’s talk about Lazy Sunday Mornings. They are essential. Weekends should be relaxing, restorative, and reinvigorating. On Saturday mornings I like to get things done: workouts, school club activities, farmers markets, errands, cleaning, and the like. But Sunday mornings are all about enjoying the moment. Sunday mornings are for hanging out in your super soft robe. Sunday mornings are for a leisurely breakfast: taking the time to make international breakfast hash, bake bacon, or whip up something in the oven. Sunday mornings are for reading the newspaper, a great book. or Calvin & Hobbes. Sunday mornings are for chatting with your family. Sunday mornings are for admiring the light streaming through your window sipping a cup of tea in bed. Sunday morning rituals are a must.

I used to think, and sometimes still fall back into the pattern, that weekends had to be accomplished. I spent so much of my earlier life, either because of the food that I was eating or shame, sitting on the sidelines. And then when I felt a little better, I decided I needed to make the most out of every opportunity in life. I thought that I’d be judged if I didn’t have some fabulous story to tell on Monday after every weekend. Being productive is nice, and I often enjoy it, but if it gets to the point where it is stressing me out? Then it isn’t worth it. It may be a less exciting story, but perhaps people will see that I have renewed energy and happiness after a quiet weekend of cooking, being out in nature, relaxing, and reading. At least on Sunday mornings.

Making this roasted vegetable salad is a great way to spend Sunday mornings. The method is simple and there isn’t much prep time, just a bit of unattended roasting in the oven. While the veggies are going, you can putter about your house (in your super soft robe of course) reading crime novels, doing some homemade spa treatments, listening to podcasts & folding laundry, catching up with friends on Skype, and enjoying the simple pleasures of life like morning sunrises and the smell of lilies on your coffee table. Oh and a hot, steaming mug of tea is a must, especially if it is cold. Luckily, running your oven will warm things up a bit. At least that is what happened on my Sunday morning.

Roasted Vegetable Salad

1 medium sweet potato

1 small butternut squash or 1/2 a kabocha squash

1 head of broccoli, separated into stalk and tops

1 large zucchini

1 onion

1 carrot

2 turnips

6 small radishes

1 bunch of green beans or asparagus

1 T coconut oil

1 sprig of rosemary, leaves removed from the stem

3 T olive oil

1 T Herbamare salt

Because different vegetables vary in their roasting times, you’ll be roasting the veggies in batches, but if you prepare it all in advance it is a breeze to throw together. Chop all the vegetables except the onion & broccoli tops into bite size pieces – no larger than a quarter and no thicker than a slim notebook. Cut the onion into half moon wedges. Cut the broccoli into small florets. Put the sweet potato, squash, and carrot slices into one pan and dot it with coconut oil. Put pan #1 into the oven. Preheat to 425 degrees. I like to add squash in the oven as it preheats because the lower temperatures soften it up a bit so you don’t end up with caramelized edges but a rock-hard inside. Once the oven is preheated, add pan #2: broccoli stalks, zucchini & onion wedges, all sprinkled with rosemary. Roast for 25 minutes. Check the squash pan. At this point my squash was tender and ready to come out of the oven. Add pan #3 (I only have two pans, so I had to dump the squash into a bowl and then prepare the next batch): turnips, radishes, and green beans. Roast for another 15 minutes. The onion, zuke & stalk pan should be ready to come out. Finish roasting pan #3 for another 20 minutes. Here is a synopsis:

Pan #1 (sweet potato, squash, carrots): preheating time + 25 minutes

Pan #2 (broccoli stalk, zucchini, & onion wedges): 425 degrees for 40 minutes

Pan #3 (turnips, radishes, green beans, & broccoli tops): 425 degrees for 25 minutes

To finish! Add all the veggies to a large bowl and drizzle 3 tablespoons of olive oil over the top. If you are feeling fancy, you can sprinkle some chopped parsley over the top to finish. Serve at room temperature. Makes great leftovers for breakfast (maybe with some lazy Sunday bacon?), brunch, lunch, or as dinner, topped with a fried egg. I just typed friend egg there. Why not? I wish eggs were my friends. Now we’ve got a Sunday morning ramble on our hands.

You can cook your veggies in whatever order you like – I have a convection oven so I like to keep things on a continuous timer so I’m not wasting time or energy turning my oven on and off and continually preheating (it automatically shuts down if the timer goes off). I’m at the point where I can start one pan and have things chopped and ready while others are cooking, but usually I’ve got 3 dishes going at once in the kitchen and I’m all over the place. It might be easier for you to chop everything and then roast according to your oven time, the amount of pans you own, and how uncomplicated you want things to be.

Roasted Vegetable Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 – 6
 
Ingredients
  • 1 medium sweet potato
  • 1 small butternut squash or ½ a kabocha squash
  • 1 head of broccoli, separated into stalk and tops
  • 1 large zucchini
  • 1 onion
  • 1 carrot
  • 2 turnips
  • 6 small radishes
  • 1 bunch of green beans or asparagus
  • 1 T coconut oil
  • 1 sprig of rosemary, leaves removed from the stem
  • 3 T olive oil
  • 1 T Herbamare salt
Instructions
  1. Because different vegetables vary in their roasting times, you’ll be roasting the veggies in batches, but if you prepare it all in advance it is a breeze to throw together.
  2. Chop all the vegetables except the onion & broccoli tops into bite size pieces – no larger than a quarter and no thicker than a slim notebook. Cut the onion into half moon wedges. Cut the broccoli into small florets. Put the sweet potato, squash, and carrot slices into one pan and dot it with coconut oil. Put pan #1 into the oven.
  3. Preheat to 425 degrees. I like to add squash in the oven as it preheats because the lower temperatures soften it up a bit so you don’t end up with caramelized edges but a rock-hard inside.
  4. Once the oven is preheated, add pan #2: broccoli stalks, zucchini & onion wedges, all sprinkled with rosemary. Roast for 25 minutes. Check the squash pan. At this point my squash was tender and ready to come out of the oven.
  5. Add pan #3 (I only have two pans, so I had to dump the squash into a bowl and then prepare the next batch): turnips, radishes, and green beans. Roast for another 15 minutes. The onion, zuke & stalk pan should be ready to come out. Finish roasting pan #3 for another 20 minutes. Here is a synopsis:
  6. Pan #1 (sweet potato, squash, carrots): preheating time + 25 minutes
  7. Pan #2 (broccoli stalk, zucchini, & onion wedges): 425 degrees for 40 minutes
  8. Pan #3 (turnips, radishes, green beans, & broccoli tops): 425 degrees for 25 minutes
  9. To finish! Add all the veggies to a large bowl and drizzle 3 tablespoons of olive oil over the top. If you are feeling fancy, you can sprinkle some chopped parsley over the top to finish. Serve at room temperature. Makes great leftovers for breakfast, brunch, lunch, or as dinner, topped with a fried egg.