What this comes down to is I’m running out of time and I had 2/3 of a bag of Brussels sprouts that needed to be used, a couple of onions on the brink of sprouting, and a whole bunch of tomatoes because I always have tomatoes on hand.
I love roasted veggies, and I love Brussels sprouts and I really love tomatoes. One of the best non-macaroni and cheese treats I’ve ever made is roasted tomatoes and burrata on toasted baguette slices and drizzled with a balsamic reduction. HEAVEN. Caramelized onions are another one of my favorites, but they take forever, so I just threw these on the baking sheet with the rest. They don’t get as fully golden, but they still taste great.
These are my particular favorites, but there’s a lot of room for experimentation here – butternut squash, broccoli, asparagus … go crazy!
Roasted Veggies Mac
- Brussels sprouts
- Roma tomatoes
- White onion
- Red onion
- Olive oil
- Leftover mac and cheese (see notes)
- Preheat the oven to 425.
- Trim the stem end of the Brussels sprouts and slice in half or quarters, depending on size. My pile was a mix of both.
- Slice the tomatoes in half. With winter grocery store tomatoes, there’s usually no need to scoop out the seeds and core. In the summer, when I’m getting the amazing tomatoes from my dad’s garden, they’re much juicier and need to be scraped out a little, otherwise they end up more steamed in their own juices than roasted.
- Cut off the root ends of the onions, slice in half and peel.
- Toss all veggies with olive oil, making sure all pieces are well coated. Add salt and toss again.
- Arrange the veggies on a baking sheet – they’re going to be in there for different times, so it works best with this particular combination to keep them together rather than mixing them up.
- Roast for 20-25 minutes, then check Brussels sprouts for desired level of crisp vs. tender. I like mine a little softer, so I gave them 30 minutes. That also allows the leaves that have fallen off to get nice and crispy.
- Continue cooking the tomatoes and onions, checking every 10 minutes or so. I roast tomatoes a lot, and it can be all over the board how long it takes, based on the size, firmness, how charred you want them, etc. I pulled the onions out around the 45-50 minute mark, and the tomatoes at around an hour (possibly a little longer). Smaller tomatoes, or ones that have been scooped out, will take less time.
- While the veggies are cooling, make or reheat mac and cheese. I had thawed a package of the Three Cheese Mac from way back last summer. I added a splash of milk and a sprinkle of shredded Parmesan to make sure it was nice and smooth.
- Chop the tomatoes and onions coarsely, then combine all veggies with the mac and cheese.
The sharpness of the cheese combined with the roasted sweetness of the veggies is really good! One of my favorite recipes in the early days of this project was the asparagus prosciutto … this is very similar. Because of the roasting time, it doesn’t come together quickly – I’d recommend roasting the vegetables a day or two in advance or keeping this recipe in reserve for when you happen to have leftover roasted veggies and/or mac & cheese. But it’s definitely worth going to the effort!
- I realize not everyone makes mac & cheese as frequently as I do and may not HAVE leftover mac & cheese on hand. The Three Cheese Mac I thawed out was a great match, but if you need to make a fresh batch, the Cougar Gold (i.e. sharp white cheddar) recipe from Week 27 would also be a perfect fit.
Posted February 17, 2021