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Simple Sunday Roast (Two Ways!) with Lull Farm Vegetables

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!

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I went with one of their green and yellow peppers.

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I also used this mariachi pepper – SO YUMMY. It lived up to it’s name, when I ate it raw it had a great heat. It wasn’t spicy in the roast though.

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I never know which potatoes to go with, so I bought these because of the sign.

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Not ashamed to admit I had to ask an employee what the white vegetable in this mix was (turnips.. I think?) I don’t know, but I bought the mix bag and it was delish.

Ingredients:

  • potatoes
  • bell peppers
  • onion
  • carrots
  • 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
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The stars of the show.

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.

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How beautiful are these purple potatoes?!

 

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STEP 2: Make the sauce of your choice. Just mix all the ingredients in a bowl, and then pour over the roast.

 

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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.

 

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Spicy!

STEP 7: When everything is a toasty brown, take out of the oven. You’re done!

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The traditional balsamic roast, served with corn I also purchased at Lull Farm.

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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.

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I WILL be back to try that chocolate pepper. Stay tuned for a future pepper post!

 

2 Comments on Simple Sunday Roast (Two Ways!) with Lull Farm Vegetables

  1. Alyssa Ballentine // September 27, 2015 at 3:11 pm // Reply

    My mouth is watering!!!! Did you end up finding fennel? Soo tasty. I’m going to have to make this!

    • GraniteStateGirl // October 1, 2015 at 9:24 am // Reply

      Thanks! I didn’t find fennel, I only used what’s in the picture. While it would have been a nice addition, I didn’t really need it as my pan was so stuffed and the onion so tasty. Funnily enough though, a reader snapped a pic of fennel at Lull Farm and sent it to me, so it is there, I just missed it.

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