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.
Root vegetables, roasted in a hot oven until they crisp and caramelize!
- 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
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.