simple veggie roast

i stopped blogging awhile back due to life interference. my husband and i were in the middle of buying a house and then i decided to get my real estate license. all interference, aside from my little oscar, has been silenced and i’m ready to get cooking. i’ve been going through a “back to basics” phase lately so i thought i’d ease into my return with a simple technique for roasting all kinds of different vegetables. by simply tossing the veggies in olive oil, butter, and fresh herbs, you can elevate even the humblest of plants to a side dish worth bragging about.
roasted vegetables (serves 4 to 6 as side dish)

8 small thin skinned potatoes, peeled and cut in 1/2
4 ribs celery, cut into 3 inch chunks
1 cup baby carrots
10 whole garlic cloves, peeled
8 large asparagus spears, cut into 3 inch pieces
2 tablespoons flat leaf parsley, chopped fine
1 tablespoon fresh thyme, chopped fine
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted and cooled
salt and pepper to taste
gray salt to finish

another variation:

1 cup baby carrots
10 stalks broccolini
1 head of cauliflower, broken into large florets
8 small thin skinned potatoes, peeled and cut in 1/2
2 tablespoons flat leaf parsley, chopped fine
1 tablespoon fresh thyme, chopped fine
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter, melted and cooled
salt and pepper to taste
gray salt to finish

preheat oven to 400 degrees

put all vegetables in a large bowl along with the herbs and salt and pepper. pour over the olive oil and melted butter and toss to coat. spread out onto a large sheet pan in one layer. sprinkle with a small amount of gray salt and roast for 20 to 30 minutes or until just fork tender.

it really is that simple! you can serve your roasted veggies alongside your thanksgiving turkey or a nice grilled steak with chive butter, but you can also keep your meal vegetarian and just make some rice or polenta for a beautiful “meatless monday” dish. the gray salt adds a nice briny crunch to this recipe and if you haven’t delved into the designer salt craze, this is a great place to try one out. i’m happy to be cooking and sharing again. i missed you!

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About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
This entry was posted in Recipes, vegetables. Bookmark the permalink.

3 Responses to simple veggie roast

  1. Glad u are back!! Beautiful veggies!!

  2. Harriet says:

    Welcome back! I need some inspiration and here you are.

  3. Pingback: fantastic favas | celery carrots and onions

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