If I’m including beets, I do them in a separate roasting pan so they don’t stain the other veggies. You can include parsnips, turnips, rutabagas, sweet potatoes, and winter squash. If you’re roasting cauliflower or Brussels sprouts, do them in a separate pan; they won’t take as long.
According to Cooking Light, it’s critical to cut the vegetables into uniform pieces and leave room in the pan so they don’t steam. They recommend pre-heating the pan. I don’t because I have a ceramic lasagne pan and if I put anything remotely cold into it, you can crack the pan in half. Been there, done that.
If your veggies aren’t fork-tender after 30-40 minutes but are getting brown, turn the heat down to 350F/180C/gas mark 4 to cook them until they are done. They should pierce easily with a fork and be crispy on the outside, tender on the inside. Be very careful tasting them, you can get a nasty burn. Cut in half and blow on it until it’s not hot to the touch before tasting.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).
How to roast vegetables, and a rosemary-lemon marinade recipe
- 1/4 cup lemon juice (fresh)
- 1/4 cup olive oil (extra virgin)
- 1/2 cup wine (white)
- 4 cloves garlic peeled
- 2 tbsp rosemary (fresh) plus sprigs for garnish
- 2 tsp sea salt (omit for low-sodium diets)
- 1/2 tsp black pepper
- 2-1/2 pounds potatoes red, new halved or quartered
- 1 pound mushrooms cremini or button, cleaned with a damp towel
- 10 carrots 2 large or 10 baby
- 1 pint cherry tomatoes optional
- Preheat oven to 450F/230C/gas mark 7.
- Strip the rosemary needles off the stems. Wash the veggies, and cut into uniformly sized pieces. If you are using mushrooms, wipe them clean with a damp paper or kitchen towel. Mushrooms are like sponges; if you wash them they absorb water and get soggy, not crispy on the outside.
- I start with the carrots. The fat ends of the carrots are about an inch wide. The thinner ends might be a little longer.
- Then I cut the other vegetables to be the same size. Some very round potatoes get cut lengthwise, long thin ones get cut in half. Small ones stay whole.
- Combine lemon juice, oil, garlic, rosemary needles, salt (if using), and pepper in a blender. Puree until smooth. Taste and adjust seasonings.
- In a large bowl, toss potatoes, mushrooms, and carrots with the marinade. Season with salt and pepper. If it seems too dry, add a little extra olive oil, making sure all the pieces are completely coated. Place on a rimmed baking sheet or in a large casserole dish that has been sprayed with cooking spray or lightly oiled.
- Bake for 20 minutes. Stir the veggies. Cook 10 minutes more. Scatter the tomatoes over the vegetables. Stir again. Cook another 10-20 minutes until golden brown.
- 253 calories
- 9 g fat
- 1 g saturated fat
- 7 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 777 mg sodium (28 mg sodium with salt omitted)
- 1100 mg potassium
- 35 g carbohydrate
- 4 g fiber
- 4 g sugars
- 6 g protein
- 6 Weight Watchers Points Plus