When planning a meal for a group, don’t forget the ease of roasting vegetables. They make a savory centerpiece for a simple supper or to a holiday meal. Add an Arugula Salad (page 26), beans, Caramelized Onion Gravy (page 251) or Mushroom Gravy (page 253) to top it off.

• 3 large red potatoes, not peeled
•   2 large carrots, peeled
•   10 medium white mushrooms, halved
•   3 cups broccoli florets
•   1 medium onion, ½” sliced
•   6 cloves garlic, whole unpeeled
• 1 red bell pepper, seeded and sliced
• 2 jalapeños, seeded and chopped
•   2 tablespoons olive oil
•   2 teaspoons Deb’s Seasoning (page 269)
•   1 teaspoon salt
•   Freshly ground pepper, to taste
•   Fresh herbs like parsley, chives or thyme, finely chopped

Preheat oven to 400.  Cut vegetables in 2-3” pieces for even cooking. In a large bowl, toss all vegetables with olive oil, seasoning, salt and pepper to taste. Place on a baking sheet pan in a single layer. The pan can be covered with parchment paper for an easy clean- up. Use two pans if vegetables are crowded.  Cook uncovered for 30-45 minutes. Turn vegetables a couple of times with a spatula while cooking until thicker vegetables, like the potatoes and carrots, are tender. If other vegetables seem to be done beforehand, just remove those and set aside. Remove from oven when done. Remove the cloves of garlic and snip off the end and squeeze the roasted garlic on top of the vegetables. Sprinkle in the fresh herbs, if using. Lightly toss vegetables. Then check for seasoning before serving.

Hint:

  Avoid turning vegetables that are roasting too often, or they will collapse and lose their shape and become saucy.

Variation: Roasted Root Vegetables

Follow the same recipe for the Roasted Vegetables except use root vegetables, and add a ½ teaspoon of chili powder when the chives and parsley are added. 

• Parsnips, peel
• Turnips, peel
• Potatoes, peel
• Carrots, peel
• Beets, peel
• 4 whole garlic cloves, peel after cooked.

Variation: Roasted Vegetables with Chickpeas

A colorful mix of vegetables with a sweet and spicy flavor combination.  

• Carrots, peel
•   Sweet potatoes, peel  
•   Red or russet potatoes, peel
•   2 tablespoons oil or vegetable broth 
•   4 cloves garlic, minced
•   Salt and pepper, to taste
•   1 (16 oz) can chickpeas, drained 
•   ½ teaspoon red pepper flakes, for spice

 Cut carrots, sweet potatoes and red potatoes into bite-sized pieces for even roasting. Toss with oil or vegetable broth, garlic and salt and pepper. Place vegetables in a single layer on a baking sheet pan. Bake for 30-40 minutes until tender. Do not overcook. During the last 15 minutes of cooking, toss chickpeas and red pepper flakes into vegetable mixture.  Remove and add salt and pepper if desired. Serve over rice or toss in with pasta.