Sunday, January 23, 2011

Cooking with Emily: Oven-Roasted Veggies

This past week, my friend and coworker, Emily (co-author of What Would Martha Do? cooking blog) decided to have my friend Casey and I over to learn a quick and easy one-pot vegetarian dish. Emily is a great go-to for easy, yummy foods, and I was so excited to learn this recipe from her. The idea is to make in large batches on a Sunday so you can pack it as your veggies for the entire week.

Oven-Roasted Veggies
1 onion, chopped
2 heads of broccoli
4-5 baking potatoes, cut into sixths
12-15 fresh Brussels sprouts, halved
6 carrots, peeled and chopped
4 cloves fresh garlic, whole
1 lemon, quartered
olive oil

1. Set oven to 450 degrees.
2. In a shallow roasting pan, combine the lemons, potatoes, onions, sprouts, carrots, and garlic.
3. Separate the heads of broccoli into little "trees", cutting the stalk if necessary. Combine broccoli with other vegetables, mixing them all together.
4. Once mixed, coat the veggies in olive oil liberally, as this creates the crispy texture when roasting. Sprinkle salt and pepper on veggies to taste.
5. Place the pan in the oven for 30 minutes. After 30 minutes, check the veggies and stir. Place them back in the oven for an additional 15 minutes.

Serves: 3-4 people

This is my variation of the recipe from memory. Adding fresh herbs to the pan also makes for a great variation of this dish.


  1. 450 degrees is the optimal roasting temperature. Stir once after 30 minutes to increase brown-age (aka the good stuff).

  2. Tiffany I made this for lunch... Ahhmazingg!!
    the beautiful thing about this recipe is that you can really put anything you want in the pan! I added some rosemary, squash, and nixed the lemon since I didn't have any. Thanks for the idea girly :)