Rosemary is our ingredient of the season. You can see all of our rosemary posts here. Today we’re ending the series with our easiest recipe and the absolute most popular rosemary dish in our house.
As you’ll see, this is a dish where any vegetable goes; the only constants are my roasting and seasoning methods. For those reasons this post reads more like an instruction manual and less like a recipe. If you’re making these for dinner, be sure to begin prepping them about two hours before you want to eat. I know that sounds crazy, but I like to do a lower roasting temperature that leaves the vegetables moist and concentrates their delicious flavors. After you’ve had them once you’ll see that the prep is so easy and they taste amazing, so it’s totally worth the cooking time. Throughout this post we’ve included photos of our past roasted veg experiments, all at different stages of preparation.
We eat these roasted veggies at least once a week, especially in the summer when it’s the perfect way to use some of the bounty from our farm share. After a few years of roasting, I finally got smart and planted a rosemary and thyme plant in the flower box at our kitchen window. It made it second nature to incorporate those fresh herbs into so much of our cooking. To keep the window box from looking too green, I plant different flowers throughout the growing seasons.
Step 1. Pick your veggies. I look in the fridge and pull out any vegetables I have. This is a particularly good dish for using up vegetables that are nearing the end of their fridge life.
Step 2. Chop everything up. I try to keep things to as uniform of a size as possible. Of course, if I’m adding something like corn kernels, then I don’t worry that they are smaller than the rest of the vegetables, as long as the big stuff is about the same size.
Step 3. Season. I throw all of my vegetables into a 9×13 inch glass baking dish, drizzle them liberally with olive oil, add a couple of good sized pinches of sea salt, chopped fresh rosemary and fresh thyme. Mix it all up.
Step 4. Roast. I’ve seen many roasted veg recipes that call for a high oven temp (think 400F or higher), this is where my methods differ. I prefer to use a low temp (350F) and roast the veggies longer (1 to 1 1/2 hours). I put the pan in the over, and don’t touch it for the first half hour or so, then open the oven and mix the vegetables. At this point you may notice that they’ve reduced in size, if that’s the case, I push the vegetables together (rather than keeping them evenly spread on the baking dish. Doing that helps to stop them from drying out.
Want some veg combinations?
- beets, carrots, and leeks (or onions)
- broccoli, corn, potatoes, and carrots
- cabbage, onions, and carrots
- broccoli and cabbage
- zucchini, carrots, onion, and corn
That is it! It’s so easy, and there’s no wrong combination of vegetables, but please, if you come up with a particularly creative or delicious combination, let us know!