This is one of my favorite ways to cook vegetables especially in winter: they taste so good and you can practically use any type of vegetables and roots you want. It’s also an easy way to incorporate them in any dish. The vegetables listed here are just a hint. Use your creativity, lots of herbs and … leftovers.
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Rustic Roasted Country Vegetables and Herbs
cakeThe Recipe
Servings
6
Prep time
15 min.
Cooking time
50/60
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Ingredients
- The vegetables listed here are just a hint. Use your creativity and fridge leftovers
large head of broccoli, florets chopped off from the stalk 1
large zucchini chopped into half moons 1
carrots chopped 3
portobello mushrooms sliced 10 oz.
large white or red onion chopped 1 or 2 small
organic golden potatoes 3-4
beets 2
bell pepper 1
sage and rosemary (thyme)
filtered water 1/2 cup
extra-vergin olive oil 1/2 cup
salt and ground black pepper
unpeeled garlic cloves 2
- ROASTED POTATOES
6-8 golden potatoes
1/2 cup water
1/2 cup XV Olive Oil
2 cloves of garlic (unpeeled)
2 tsp. salt
rosemary, thyme, sage
Directions
Preheat oven to 450 F*
In a large oven pan (or 2 small) toss all chopped vegetables together.
(Here are some examples of vegetables you can use. ) Add water and XV olive oil to vegetables. Add herbs, salt and pepper. Mix gently.
If you’re roasting mixed vegetables, after for 30 minutes, remove them from the oven, to stir around. Put them back into the oven till brown. If they’re already brown but not completely cooked, turn off the oven and put them back for 10 more minutes or until brown.
If you’re roasting potatoes , once in the oven, you won’t need to stir them (like the vegetables) instead you will leave them in the oven till they’re well browned and crusty. Dispose the potatoes on the bottom of your pan, add 1/2 cup of water, add 1/2 cup of XV olive oil, cloves,herbs, salt. Bake at 450 F* for about 45 minutes than check if they’re done by inserting a stick. If they are well done but look “pale” broil them for 2 minutes. Remove from the oven let them cool down for 5/10 minutes before scratching them from the bottom of the pan(if too hot they will break easily)
Serve as a side-dish along with your favorite proteins.
