The calendar says April but it’s still feeling rather wintery around here. And the selection at the market isn’t helping. I’m chomping at the bit to get my hands on some lovely spring produce, but we’re still stuck – for the most part – with the dregs of winter.
So what to do?
Roasting vegetables – especially root vegetables – has a transformative effect that is truly magical. Roasting brings out a sweetness and flavor that elevates even the most busted, lackluster veggies to truly delicious heights.
And it couldn’t be easier. In fact, the simpler the better!
Here’s what to do:
Pre-heat your oven to 475. Get out the olive oil, kosher salt, pepper and some fresh herbs (I’m partial to thyme and rosemary). Prepare a baking sheet with parchment paper or aluminum foil (Update: Read this post to find out why I no longer line my baking sheets when roasting!).
Trim your vegetables so that they are somewhat similar in thickness – this will ensure that they cook evenly, and are finished at the same time. I sliced the carrots in half crosswise, then in half lengthwise (in quarters for the very thick ones). For the potatoes I cut the tiny ones in half, the larger ones in quarters.
Now toss the veggies in a large bowl with 1-2 tablespoons of oil, and arrange in a single layer on your prepared baking sheet. Season liberally with salt and freshly ground pepper and top with herb sprigs (reserve a few sprigs for garnish).
Bake till browned and very tender, which will take about 30-45 minutes. Remove and discard herbs; serve immediately, with fresh herbs for garnish if desired.
This delicious recipe brought to you by Sheri Silver
Now come on, spring!!!