Grandpa Joe's
Roasted Vegetables

Roasting vegetables concentrates and sweetens their already delicious flavors.

About this recipe

If there is any secret to this recipe it might be using the freshest vegetables available.  Fortunately, fresh vegetables are available year-round almost everywhere.  Nevertheless, I still enjoy browsing the food stalls at summer farmers' markets to "discover" what was still in the ground yesterday.

Ingredients

  • Yukon gold potatoes, skin on, halved
  • carrots, halved
  • onions, halved
  • green, red, and yellow peppers, quartered
  • garlic cloves, minced
  • scallions, 1-inch lengths
  • 2 tablespoons fresh thyme, minced
  • extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Directions

  1. Preheat the oven and a roasting pan to 375° F. 
  2. Wash and cut the vegetables, and place them in a large bowl.  Sprinkle generously with the herbs, seasonings, and olive oil.  Mix well. 
  3. When the roasting pan is hot, add the vegetables and place in the oven.
  4. Roast for 25 to 35 minutes, checking once to flip with a spatula. 
  5. Vegetables are done when a paring knife easily pierces a potato or large carrot .
Roasted Carrots.

Notes

  • Use a combination of (or individual) fresh vegetables that best suits the season and occasion.  Use fresh thyme or fresh garlic, or both.  Each option provides a delicious result.
  • Most importantly, please don't be confined by this list of vegetables.  Any root vegetable will work.  I especially like fingerling potatoes when they are in season.
Posted: March 2014; pictures added: December 2015.