I write this from a place of sitting-sweating.

Labor Day has come and gone, but for those already missing summer, I have the answer: Summer Roasting.

To do it my way, there are five easy steps: 1) Stop at the local farm stand (Z Food Farm) on your way home, 2) Turn your oven on to 400 degrees, 3) Turn your air conditioner off, 4) Put the chopped vegetables into the oven, and 5) Let them roast for 50 minutes while you do your own best roasting impression while preparing the rest of dinner, standing or sitting nearby.

That’s how I did it today, and also once last week and the week before (except for the air conditioner part; no need to turn mine off because I don’t have one. 🙂 Yes, it’s often summer roasting time here in my kitchen).

The results are worth it though, and you also can’t discount the perspiration inspiration.

Sweat I swear
Is what I wear,
My beats are bold and
My beets are golden.
My features wetter
Than washed red peppers,
Onions chopped and garlic diced,
Potatoes cut and pink flesh shown,
This time I own, as pieces roast.
My current state, do not bemoan,
The heat is real, but here, no boast,
Cooled a bit with fresh apple juice,
Fifty minutes? Sixty would be nice,
Got an eggplant going, for baba ghanoush.

That is the state of things here, truth in rhyme.

Olive oil and salt and pepper were also involved, and purple carrots too. I’ll include them here in the more traditional, full version of the recipe.

Summer Roasting Roasted Vegetables

• 3 garlic cloves
• 3 red potatoes, peeled
• 3 golden beets, peeled
• 3 purple carrots
• 3 onions
• 1 red pepper
• 3 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

1. Dice the garlic.
2. Chop the other vegetables (into similar-sized pieces; I did roughly 1 cm cubes).
3. Add the vegetables, olive oil, salt, and pepper to a baking dish.
4. Mix everything together.
5. Roast at 400 degrees for about 50 minutes.

The end result is nothing but sweet, roasted vegetable goodness.

It’s also easy to make, and the choice of vegetables, and colors, is up to you. Later in the fall I’ll also add Brussels sprouts and butternut squash. The numbers of each vegetable is also flexible, but if you do solid threes across the cutting board, you can make it a game of culinary #threestag. This time, except for the one red pepper, I was threezing (but not freezing). Next time, I’m going try 2 Tbsp of olive oil too instead of 3 because I think that’ll be enough, or I’ll add more vegetables.

And that’s summer roasting! Yes, there’s the oven. But there’s also the taste, and the colors a plenty (some shown here below, before roasting), for the overall loving.

Adirondack Red Potatoes

Golden Beets

Purple Carrots