Roasting is becoming a very popular way of preparing vegetables. For those of us who grew up eating green beans, peas, and corn out of a can, roasting vegetables adds a new dimension to eating things like broccoli, cauliflower, potatoes, green beans, and other vegetables. There are a lot of recipes out there for roasting vegetables and include using roasted vegetables, like squash, in things like soups, too. I don’t know why this method of preparing vegetables didn’t become more popular a long time ago.
Basically, you toss your vegetable of choice with a little olive oil, salt, and pepper; spread them out evenly on a baking sheet, and roast in a hot (400°) oven until nicely browned around the edges.
My son-in-law shared a recipe with me from Ina Garten for Rosemary Roasted Potatoes some time ago. I love rosemary and still have some in my garden so I made some of these for Sunday dinner.
You only need 6 ingredients to make these – 1 1/2 pounds of small red or white potatoes, 1/8 cup olive oil, 3/4 tsp kosher salt, 1/2 tsp pepper, 1 TB minced garlic, and 2 TB rosemary. This is an easy peasy recipe.
If you have fresh rosemary, it is wonderful, but you can use dried, too. If using fresh, mince it very finely.
Potatoes tossed with the rest of the ingredients are ready to go into the oven.
This is a batch of my son-in-law’s Rosemary Roasted Potatoes.
This is a batch of my Rosemary Roasted Potatoes.
I also have a great little recipe from Tyler Florence for Parmesan Roasted Green Beans that I will share later since I still have a pound of haricot vert (thin French green beans) in my frig ready to cook.
Oh, and I have lots of recipes that use rosemary like Buttered Rosemary Rolls and Creamy Rosemary Potatoes from Ree Drummond, The Pioneer Woman. Rosemary and potatoes – two of my favorite things.