Thursday, March 23, 2017

Roasted veggies recipe by Linda Wiken, author @LWiken

Have I admitted before that I'm not an enthusiastic vegetable eater? It probably stems from my childhood. My Mom wasn't a very creative cook. Our meals were the basic -- potatoes, meat, and a veggie. And that was often canned cream corn, canned niblets corn, frozen peas, or if it was fresh, it was most probably boiled. A daub of butter went a long way to add to the taste.

Veggies seldom appealed to me.

My Mom was however, a fabulous baker. All things Swedish appeared freshly baked when the ladies came over for afternoon coffee, as they regularly did, rotating houses. Christmas, of course, was a baking bonanza. Most delicious.

But back to vegetables. I've over the years learned that using them in a stir fry was a clever way to fool myself into making sure I ate a reasonable amount. But even more recently, I've gone on a roasting binge. I'm ready to try out any combination of veggies, herbs, and olive oils. And each one tastes unique.

This recipe I threw together, literally, and happily share with you.

What you need:

2 golden beets
2 large cremini mushrooms
1 leek
mix of red and yellow peppers
4 tbsp. olive oil
pinch of Himalayan salt
freshly ground black pepper to taste
fresh chopped cilantro

What to do:

1.Parboil golden beets for approx. ten minutes.

2. Preheat oven to 400 F.  Thoroughly wash leek and slice horizontally. Dice peppers. Cut the beets and mushrooms into quarters. Place all in a medium sized bowl, add olive oil. Add rosemary and thyme and toss..

3. Line a baking sheet with parchment paper and spread out mixture so that everything roasts evenly.

4. Place in preheated oven for 25 minutes or so.

5. Dish up and serve with your favorite carbs and meat.

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book.

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. Parboiling the beets for a few minutes is a great trick!

  2. It really is amazing what roasting does for vegetables.
    If you start roasting the beets before adding the other veggies, you can skip the parboiling.
    My parents we good cooks, but for the longest time vegetables were overcooked frozen ones. Don't know why. Guess it was the time. Frozen was the new, improved option and groceries didn't have great selections.

  3. I love roasted veggies! It brings out the sweetness.

  4. I just bought leeks and wondered how they would be roasted. Thanks for testing them for me! ; )

  5. For the past year or so I have been doing almost all of our vegetables roasted. My husband was not thrilled with the idea at first....But then he tasted them and now asks for my roasted garlic and cauliflower and the rainbow carrots. The veggies are so much more nutritious this way and so much tastier. Happy dining.
    Cynthia B