Clean-Out-the-Fridge Roasted Veggies

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You know how sometimes you end up with a whole bunch of veggies in the fridge, all on the verge of going bad if you don’t eat them all like RIGHT FREAKING NOW? Or is it just me that walks through a produce section thinking:

“Oh! Peppers will be perfect for salad this week!”
“And of course I need lettuce.”
“And carrots for dip!”
“Asparagus! I haven’t had that in forever!”
“I was just craving some sweet potatoes! I’ll get some for tomorrow.”
“Oh man, and the eggplant is so pretty.”
“I should probably get cauliflower.”
“Aw man, I totally need beets too!”

…then you end up with a fridge full of produce that will take weeks to eat, and if something does go bad then you feel terrible about wasting food.

NO MORE.

Roasted Vegetables - What do you do with a fridge full of produce on the verge of going bad? You make clean-out-the-fridge roasted veggies.

This is what you do when that happens:

Make Roasted Veggies

Take everything you need to use up, and chop it into approximately 1cm cubes. Denser vegetables like sweet potatoes and carrots should be in slightly smaller pieces, softer vegetables like sweet peppers and onions should be slightly larger, but don’t worry too much about getting it exactly right.

Roasted Vegetables - What do you do with a fridge full of produce on the verge of going bad? You make clean-out-the-fridge roasted veggies.

Add enough olive oil to coat everything (typically about a tablespoon is enough) and a few shakes of salt, seasoning and/or herbs of your choice. Go nuts, try different things, and see how it all turns out.

Roasted Vegetables - What do you do with a fridge full of produce on the verge of going bad? You make clean-out-the-fridge roasted veggies.

(yes, I’m dancing in that photo. It’s my seasoning dance.)

Toss it all together like a salad. Using your hands is optional, but oh so much fun.

Roasted Vegetables - What do you do with a fridge full of produce on the verge of going bad? You make clean-out-the-fridge roasted veggies.

Line a baking sheet with a baking mat or parchment paper and spread the veggies in a single layer, then bake for 30-45 minutes. Every 15 minutes, pull them out and mix the veggies around so they cook evenly.

Roasted Vegetables - What do you do with a fridge full of produce on the verge of going bad? You make clean-out-the-fridge roasted veggies.

It’s done baking when all the veggies are soft, and they’re starting to brown and get a little crispy around the edges. If you want your veggies a little crispier, turn the broiler on high heat for a few minutes at the end (but watch them carefully because broiling can get out of hand VERY quickly!).

Roasted Vegetables - What do you do with a fridge full of produce on the verge of going bad? You make clean-out-the-fridge roasted veggies.

Serve hot with a side of your choice…or eat them all by themselves on a giant dinner plate (not that I’m saying we do this regularly, or anything).

Looking for some ideas?

Denser veggies (cut smaller): carrots, potatoes, sweet potatoes, beets, rutabagas, parsnips, brussels sprouts

Softer veggies (cut larger): zucchinis, eggplant, onions, mushrooms, cauliflower, kale, broccoli, bok choy, sweet peppers, string beans, asparagus, pineapple, squash

If you’re looking for even more tips for roasting veggies, check out about.com’s How to Make the Best Roasted Vegetables.

 

Clean-Out-the-Fridge Roasted Veggies
 
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What to do when you have a fridge full of vegetables about to go bad? Roast them all and eat 'em in one go!
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Ingredients
  • Anything you need to use up, including (but not limited to):
  • Potatoes
  • Carrots
  • Beets
  • Squash
  • Cauliflower
  • Sweet Peppers
  • Onions
  • Broccoli
Instructions
  1. Take everything you need to use up, and chop it into approximately 1cm cubes. Denser vegetables like sweet potatoes and carrots should be in slightly smaller pieces, softer vegetables like sweet peppers and onions should be slightly larger, but don't worry too much about getting it exactly right.
  2. Add enough olive oil to coat everything (typically about a tablespoon is enough) and a few shakes of salt, seasoning and/or herbs of your choice.
  3. Toss it all together like a salad.
  4. Line a baking sheet with a baking mat or parchment paper and spread the veggies in a single layer, then bake for 30-45 minutes. Every 15 minutes, pull them out and mix the veggies around so they cook evenly.
  5. It's done baking when all the veggies are soft, and they're starting to brown and get a little crispy around the edges. Or crispier veggies, turn the broiler on high heat for a few minutes at the end.
  6. Serve hot with a side of your choice, or all by themselves!

 

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Clean-out-the-Fridge Roasted Veggies
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Comments

  1. Shauna

    Love roasted veggies so much. We usually end up making a frittata or something like that to clean out the fridge.

    Reply
  2. Sarah | (Cooking for) Kiwi & Bean

    Looks delish! We get a weekly organic veg delivery so I’m always staring at an abundance of wilting veg in the fridge.

    Reply
  3. Rasa @ This Fox Cooks

    Love your seasoning dance! I’m always guilty of buying too many veggies and roasting is one of my favourite ways of dealing with them. The other is a mixed veggie curry. :)

    Reply
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