We have a Sunday tradition at my house that has revolutionized both food waste and healthy eating in my house.
Because the Eat Well recipes include a lot of veggies, it is pretty common to have lots of veggie and fresh herb leftovers by the end of the week. I used to try to use them up in other recipes before they turned up their noses and went rotten, but I still found myself throwing out unused food each week.
Enter the Roasted Leftover Day. I discovered through the Eat Well recipes that my kids love roasted veggies. I do too! I actually prefer roasted carrots, a little overdone with olive oil and parsley, to french fries once my tastes acclimated to eating good food. We started buying extra veggies in fact, just for Roasted Leftover Day.
At the end of each week I completely empty the fveggie drawer of the fridge (minus the limes and lemons that usually last longer) and put all of the veggies on roasting pans. Most all veggies work: potatoes, squash, cucumbers, tomatoes, mushrooms, carrots, parsnips, asparagus, brussel sprouts and onions. The one veggie that doesn’t work well is celery. Try it and you’ll see why!
After you cut all of the veggies up into bite-sized pieces, drizzle everything with olive oil, and then top it with all the leftover herbs and fresh spices that you didn’t use for the week: parsley, tarragon, rosemary. If you don’t have fresh herbs leftover, just top with dried spices.
Roasted leftovers taste so good in fact that I recently hosted a poker night and instead of serving chips and salsa I served roasted veggies. I got so many compliments and someone even asked me for the recipe. I wanted to tell them, “There is no recipe. I just served you my leftovers.”
The other benefit to Roasted Leftover Day is the veggie drawer in your fridge will always be clean. No more mushy surprises. Enjoy Roasted Leftover Day! Share your pictures of your veggies on Instagram #eatwellpics