Roasted Vegetables

I’m beyond excited to share with you, my beloved readers, one of my recent favorites – the Finnish Roasted Vegetables. Stepping away from my Southern roots momentarily, we are going on a Nordic culinary adventure, and I invite you all to join me.

The Charm of Finnish Cuisine

Traditionally, Finnish cuisine is a far cry from my Southern fried chicken or buttermilk biscuits. Nonetheless, it carries its own charm and offers a delightful break from the usual. It embraces simplicity with open arms, placing importance on fresh, seasonal ingredients. I saw a similar ideology in some of the recipes from Chef Magnus Nilsson, known for his emphasis on local Nordic ingredients.

Why Roasted Vegetables?

Why, amongst the plethora of Finnish recipes, did I choose the Roasted Vegetables? Because it perfectly epitomizes the idea of ‘less is more’. This beautifully assembled ensemble of bell peppers, zucchini, onions, carrots, potatoes, fennel, and garlic transformed with a roasting time gives each vegetable a chance to bloom, and you a burst of flavors all in one bite. The tossing of extra-virgin olive oil, some good ol’ salt, and black pepper, followed by a generous garnish of fresh thyme leaves, makes this sing in a way that a simple list of ingredients cannot convey.

Fit for every table

This hearty, wholesome Finnish Roasted Vegetables recipe fits any table and any occasion. It’s a wonderful side dish to your mains whether you’re grilling, roasting, or pan-searing. I have served these roasted veggies, in a nod to my ancestral roots, alongside a Charleston-styled grilled chicken or a crispy fish caught fresh from the Charleston coast. And I must say, those meals are among my favorites.

So here’s to expanding our culinary horizons, digging into new flavors, discovering new cuisines, and in this case, enjoying the wonderful simplicity of Finnish Roasted Vegetables. I think you’re going to love this recipe as much as I do. Happy cooking!