EAT YOUR (ROASTED) VEGGIES
Participants in Get Up! know that a favorite part of the class are the weekly potluck lunches hosted in the garden. A few folks cook for the group each week, making veggie-heavy fare for their fellow classmates (and lucky teachers!). There are always lots of salads, and grains, and stews you can eat cold, and lots of roasted veggies. One day we'll get our act together and make a cookbook because our Get Up! students sure can cook. Perhaps spending all that time growing food makes us better at preparing it?
After our trip to the City's compost facility this month, our tour guide Danielle recommended a local natural preserve as a picnic spot. We invited her to come along, and drove down a dirt road miles east of Vacaville. We all pulled blankets from our car, laid them in the shade of a few eucalyptus trees, and had the most picturesque potluck lunch to date.
It was one of those perfect moments - a crisp fall day when the light is just right. When you look around and realized that you are surrounded by people also excited about composting, sustainability, good + clean food, and growing a healthier City. And that these people would (also) rather do nothing else with their Saturday than learn about compost. And that this is totally awesome, just as California's central valley is awesome, as is the work Danielle does, and all the work these Get Up! graduates will go on to do. And your heart swells a little, and the dry grass rustles in the wind and you feel oh so very thankful.
That day, Get Up! student Leia brought this delicious roasted veggie dish that is the perfect embodiment of fall food. This would be a great addition to your holiday table, work lunches, or weeknight dinners. Enjoy and feel grateful for the bounty our gardens provide.
Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette
From bloggingoverthyme.com via Leia (thanks Leia!)
- 1 lb butternut squash, peeled and cut into 3/4-inch chunks
- 1 lb brussels sprouts, stems trimmed and sliced lengthwise in half
- 2 tbsp.olive oil + 1 tsp. (for veggies)
- 1/2 tsp. sea salt
- freshly ground black pepper
- 1/4 cup dried cranberries
- 2 teaspoons Dijon mustard
- 1 tbsp. rice wine vinegar
- 2 tbsp. olive oil (for dressing)
- two pinches of salt
- freshly ground black pepper
Preheat your oven to 450 degrees. Spread the squash and sprouts out on a baking sheet, being sure not to crowd the veggies so they get nicely browned. Drizzle with 2 tbsp. of oil and 1/2 tsp. salt. Toss well with your hands and put in the heated oven.
Cook for 20-30 minutes, turning the veggies a few times so they brown evenly. I love crispy bits on my sprouts personally! 5 minutes before your veggies are done, add the dried cranberries. When it's time, remove from oven and drizzle with 1 tsp. of olive oil.
In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream - this allows the ingredients to emulsify and thicken nicely. Season with salt and pepper to taste. Pour veggies into a bowl, and slowly add the vinaigrette, coating and tossing well.