Potpourri Of Roasted Vegetables
Because of where I live, I am lucky to take advantage of many local farmers’ markets for a good part of the year. My selection of veggies for this dish always changes, depending on what’s available at the market. Feel free to experiment as just about any veggie is delicious when it's roasted.
Servings: 8 to 10
Ingredients
- 8 carrots peeled and cut into 1- inch chunks
- 1/2 pound fresh Brussels sprouts trimmed and halved
- 1/2 pound miniature red or purple potatoes halved
- 4 small patty pan squash or any type of squash, quartered
- 2 small eggplants peeled and cut into 1- inch chunks
- 1 head fennel stems and leaves removed, quartered
- 1 bunch asparagus trimmed
- 1 can artichoke hearts rinsed, drained and halved
- 3-4 tablespoons olive oil enough to lightly coat all veggies
- 1/4 cup chopped fresh parsley
- 1 tablespoon EACH chopped fresh oregano and basil or herbs of your choice
- Juice of 1/2 lemon
Instructions
- Preheat oven to 425 degrees F. Place prepared veggies on 2 baking sheets (may need a third depending on the size of veggies). Toss veggies evenly with olive oil.
- Roast veggies for about 25 minutes, turning occasionally until soft and nicely browned.
- Toss veggies with fresh herbs and lemon juice.
- Best served warm or at room temperature.
Notes
Make Ahead and Storage Tips: vegetables may be prepared up to 2 days ahead; cover and refrigerate. Roast as directed above; toss with fresh herbs and lemon juice. Store leftover roasted vegetables in the refrigerator, covered for up to 2 days. Serve slightly warmed or at room temperature.
As long as you’re roasting, make multiple pans. Roasted veggies are delish in soups, on pizza or even for snacking! If you don’t have fresh herbs available, use 1/3 the amount dried. Need a veggie dish to serve at a company dinner with WOW factor? Just set out an array of roasted veggies in all the colors of the rainbow!
