Whether you eat meat or not, a dish like this should be at every holiday dinner. Sheesh, I’d eat them all the time. What’s not to like about lovely, soft, buttery-inside roasted vegetables? It’s simple to make, delicious, you can put it in the oven and take care of other business for about an hour, and 30 years from now your doctor will tell you it was a good idea to eat them.
This is barely a recipe and really just offers a couple of tips/guidelines.
(serves as many as you want, depending on how many you use)
Starchy /earthy vegetables (potatoes, garlic)
Vegetables that sweeten when they cook (tomatoes, carrots, onions, squash)
A pinch each of salt and pepper
Oil to coat
My veggies of choice...this go around. It's fun to try different combinations. Fresh rosemary is a great addition because it can withstand the prolonged heat. Speaking of which, preheat the oven to 375 degrees, and pull the top stubs off of the garlic.
The key to not having burnt-up veggies when you roast is to cut them into chunks that are about the same size. I'm a big fan of caramelized carrots, though, and sometimes cut them up a little smaller so they cook up faster and get better colour. I was out of onions, but would do the same thing if they were included. Tear a few leaves off the rosemary and add it into a large bowl with a little oil, salt and pepper. Swirl it around, and then toss the vegetables in until they're well coated.
These are amazing heirloom tomatoes. Who could resist the name Green Zebra! For the tomatoes, just kind of roll them around a bit until the residual oil, salt and pepper gives them a shiny coat. You can cut a little "X" notch on the bottom and place them in the pan upside down if you want it to keep its shape pretty well, but I wanted my tomatoes to boil, blow up and flavour the other vegetables with juice.
Tuck them all into a pan nicely together and either tear off and throw on the rest of the rosemary/other hardy herb or throw the stick in.
This is after about an hour and 10 minutes, but your oven might be hotter or colder than mine, or your veggies might be cut bigger or smaller, so check after 40 minutes, and then maybe in 20 and then another 10 after if they're still not done. They look pretty happy!
Jammy, sweet carrot with a little dollop of home-made pesto.
After inserting that last photo I realized how it felt kind of funny to blog on my laptop and have a photo of it behind the food. Very…Escher. What can I say? Writing about food makes one both busy and hungry.