Roasted Rosemary Vegetables

Roasted Rosemary Vegetables

This dish was apparently a hit with school kids in Middleborough, where quite a bit of testing for the book was carried out.  It reported that some of the children there objected to the peppers in the mix; edible South Shore used delicious Jimmy Nardello peppers and can only suspect the discerning kids were holding out for them too.

This recipe need not be approached with precision; virtually any nice vegetables in any proportion—even leafy greens like kale—can be subbed in at will. The quantities of garlic and rosemary are quite restrained, but may be increased at the cook’s discretion.

½ pound sweet peppers, red, green, or in-between

¾ pound carrots

1½ pounds red potatoes

2 tablespoons olive oil

1 teaspoon (3 or 4 cloves) garlic, minced

1 teaspoon (needles from a 2-inch sprig) fresh rosemary, minced

½ to 1 teaspoon salt

½ teaspoon freshly ground pepper

Preheat the oven to 450 degrees. Put a half-sheet pan or a large, sturdy jelly-roll or roasting pan on the middle rack to heat, too.  Prep the vegetables: Seed the peppers and cut in large bite-size chunks. Peel the carrots and slice thickly (more than ¼ -inch thick). Scrub the potatoes, and cut into smallish wedges. Place them all in a large work bowl. Toss all the remaining ingredients on top and stir thoroughly.

When oven is up to temperature, carefully remove hot pan.  Turn veggie mix out onto pan (it sizzles—fun!), and spread it out evenly. Pop it back into oven and roast about 35 to 45 minutes, taking a metal spatula to it every 15 minutes or so to turn the mix over. Everything should be a bit brown and crusty and delicious.

Serves 4.


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