Sometimes the simplest things are the best. Things that don’t require very much effort, but deliver big rewards. Wouldn’t it be nice if everything were like that? Well, it’s true for roasted vegetables at least. Roasting vegetables at a high heat delivers crispy outsides, tender insides and savory caramelization that tugs at your resolve. Resistance is futile.
Case in point: While my daughter, Emily, was home from college over the Christmas holidays, I made an effort to have family dinners. I fixed some of her old favorites, some new requests and some that (let’s be honest) just got thrown together at the last minute in between wrapping presents, writing cards and online shopping.
This dish is in the “last minute” category. I’d marinated some chicken for the grill and left Scott to handle that task while I rummaged through the crisper bin to see what veg we had on hand. I hadn’t been to the store in a while and found a little bit of everything, but not enough to make one vegetable as a side.
So I ended up using all the odds and ends that had collected over the past week, including a handful of small potatoes, some onion, a few straggler brussel sprouts and carrots and the last of the sun chokes from our farmers market. I cranked up the oven, tossed the vegetables with olive oil and herbs and roasted them to sublime, crispy, golden splendor. They were devoured, not a brussel left.
Also try Oven Roasted Asparagus with Oranges and Pecans.
Roasted Winter Vegetables
Ingredients
- 1/2 pound Jerusalem Artichokes peeled and cut into 1" pieces
- 1 lemon juiced
- 1 cup water
- 1/2 pound small white or red skinned potatoes, halved
- 1/2 pound brussel sprouts trimmed and halved
- 1/2 pound carrots peeled and cut into 1" pieces
- 1 medium onion peeled and sliced into 1/4" pieces from root to tip
- 3 tablespoons olive oil
- 1 large clove garlic minced
- 1 teaspoon rosemary fresh,chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 425 degrees. Spray a sheet pan with vegetable spray and set aside.
- Prepare the jerusalem artichokes first. Squeeze the lemon into a medium bowl and add the water - this acidulated water will prevent the artichokes from oxidizing. Peel the artichokes with a vegetable peeler and cut into bite sized pieces. Immediately transfer to the water.
- Prepare the rest of the vegetables and transfer to the sheet pan.
- In a small bowl combine the garlic, rosemary, salt and pepper. Remove the artichokes from the water and pat dry with a clean towel. Add them to the other vegetables. Drizzle the vegetables with olive oil and sprinkle on the rosemary mixture. Use your hands to to coat the vegetables with olive oil and herb mix. When they are coated, arrange the vegetables so that the cut side of the brussel sprouts and potatoes are on the cookie sheet. Spread the rest of the vegetables out in an even layer.
- Roast for 25-30 minutes, then use a metal spatula to flip the vegetables over. Continue roasting for another 10-15 minutes or until golden brown and fragrant.
- Serve.
Nutrition
More Ways To Veg:
-
- Ottolenghi’s Grilled Broccoli with Chili and Garlic
-
- Twice Baked Sweet Potato Gratin
-
- Orange Dijon Haricot Verts with Crispy Shallots
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Is this real? All the comments are within 20 minutes of each other. That I can live with, but how do you peel an artichoke? I think this was mistranslated or something. There’s no artichokes in the photos. You can’t peel an artichoke with a peeler!
Hi Jon! Yes, it’s real — they are not traditional artichokes — they are Jerusalem Artichokes and they kind of look like ginger on the outside — so there are actually pictures of them — but you’re right they’re not the regular artichokes you normally think of.
Roasted veggies are the best! These vegetables would make a great side dish to a holiday dinner!
Simple, yet delicious! Love the use of Jerusalem artichokes. Such a perfect and easy way to enjoy vegetables during the winter months.
There’s something about roasting veg that just makes them so delicious and sweet. I like roasting beetroot, carrots and sweet potatoes with entire halved bulbs of garlic (and some chicken thighs) for a simple one pan meal. There’s never any leftovers. 🙂
I love those fridge and pantry clean up recipes, they are often the most successful and those roasted vegetables, futile to resist ! LOL
Such an easy side dish. I really should roast more vegetables. Thanks for the inspiration!