Serves 4
Preheat oven to 375 F.
Toss together and arrange in a single layer in a baking pan:
This is more of an approach rather than a hard-and-fast recipe.
6 red potatoes, halved or quartered lengthwise
12 cloves garlic, unpeeled
2 tablespoons olive oil
Fresh rosemary sprigs
Salt and pepper to taste
Toss together and arrange in another baking pan:
2 large onions peeled and quartered
1 tablespoon olive oil
Salt and pepper to taste
Toss together and arrange on a third baking pan:
2 bunches of asparagus, cleaned with hard ends removed
6 carrots, peeled and cut into large chunks
2 tablespoons olive oil
Salt and pepper to taste
1. Tightly cover each pan with foil and roast the vegetables until tender, 35 to 40 minutes; uncover the potatoes and garlic after 20 minutes to allow them to brown and crisp slightly.
2. Arrange the roasted vegetables around a mound of loosely mixed fresh herbs.
3. Drizzle vinaigrette over the vegetables. Serve either warm or room temperature.
Basic Vinaigrette
Makes 1½ cups
If garlic flavor is desired, mash together until a paste is formed:
1 small clove garlic
2 to 3 pinches of salt
Remove to a small bowl or jar with a tight-fitting lid. Add and whisk or shake until well blended:
1/3 to ½ cup red wine vinegar or fresh lemon juice
1 shallot minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Add in a slow, steady steam, whisking constantly, or add to jar and shake until smooth:
1 cup extra-virgin olive oil
Taste and adjust seasonings. Use at once or cover and refrigerate.
Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit www.gobefull.com for more information about Judy and her company.
