After a shopping trip at Lull Farm the other day, I ended up with a boatload of veggies and a craving for something warm on a chilly Autumn day. I decided on an old favorite, a simple Sunday roast with my Mom’s secret spicy Asian sauce recipe. Turns out I had bought enough veggies for TWO roasts ($10 will get you very far at the farm stand) so I made a second batch with a more traditional balsamic sauce. I also bought some Lull Farm corn to serve on the side, because I can’t walk by corn and not buy buckets of it. This roast is so convenient because 1. it requires no effort or skill 2. you can easily customize it with your favorite vegetables 3. easily feeds a large group of people. Enjoy!
- bell peppers
- You can use whatever veggies you love, for this batch I also turnips and brussel sprouts, and I would suggest FENNEL (I didn’t see it at the farm, but they probably have it and I’m blind) You could also thrown in sweet potatoes, squashes, etc.
- Sausage links – for the spicy Asian version use hot Italian sausages, for the balsamic try Sweet Italian
- Salt and pepper
Option #1 – Spicy Asian Sauce
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoon hot pepper flakes
- 1 tablespoon minced garlic
- 1 tsp sesame oil
Option #2 – Traditional Balsamic Sauce
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 4 tablespoon balsamic vinegar (or red wine vinegar with a dash of sugar)
- 2 tsp Italian herbs
STEP 1: Preheat oven to 425. Wash and cut up the vegetables. Throw them in a casserole dish or baking sheet.
STEP 2: Make the sauce of your choice. Just mix all the ingredients in a bowl, and then pour over the roast.
STEP 3: Liberally salt and pepper over it all. Then throw in the oven for 45-60 minutes.
STEP 4: After you’ve thrown the roast in the oven, brown the sausages on a stove top. You don’t need to cook all the way through.
STEP 5: Throw the sausages in with the veggie roast.
STEP 6: About halfway through the baking time, use a spoon or baster to spread the juices on the bottom of the pan all over the roast.
STEP 7: When everything is a toasty brown, take out of the oven. You’re done!
I’m still getting used to this chillier weather, but the aroma as this was roasting made me feel cozy and excited for the colder, bundle-up on the sofa with warm foods, days ahead! Just one more Lull Farm pic below, because I couldn’t stop taking pictures of the beautiful colors.