Roasted Potatoes, Carrots, Onions and Asparagus

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 for more information about Judy and her company.


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