The idea here is to buy the freshest and most beautiful veggies that are in season in your area. Roasting vegetables intensifies their sweetness and heightens their flavor. This recipe works for any mix of veggies. Choose herbs that are woody like rosemary and oregano, they hold up better in the oven than soft, leafy ones. As long as you cut the veggies up into pieces that are about the same size they will cook evenly and be a beautiful accompaniment to any of your favorite summer dishes.
- 5-6 small carrots, peeled and left whole (or parsnips, or turnips, or celeriac..)
- 3-4 beets, peeled and quartered (or potatoes, or radishes…)
- 2-3 new spring purple onions, quartered (or yellow onions, or white onions…)
- 1-2 t. olive oil
- coarse salt and pepper
- 2-3 sprigs of rosemary, thyme, oregano, or other fresh herb.
Preheat the oven to 375 degrees. Prepare the veggies and spread them out on a rimmed baking sheet. If you are using beets, don’t toss the veggies around too much or they will all turn pink. Drizzle the veggies with the olive oil and sprinkle them generously with salt and pepper. Chop the herbs and sprinkle them over the top. Roast for 30-40 minutes, or until the veggies are tender and caramelizing around the edges. Serve hot or room temperature.