There are some dishes I make so often I don't really think of them as recipes worth sharing. They are what feeds Todd and I nearly every week. I've memorized the ingredients and cooking methods, sometimes improvised with new spices or whatever is left in the refrigerator at the end of the week — and I've not thought once about sharing them here! Week after week these staples feed and sustain us, they have become our comfort dishes and our cravings after long and stressful days. I guess the routine of these meals has kept me from sharing them with you all — until now!
One of my favorite ways to cook vegetables is to roast them in the oven. I love when they're crunchy and full of texture, each time you bite in they explode with an abundance of flavors. I know too many people who grew up on mushy broccoli and bland squash, and in my mind this is a true travesty because I really believe vegetables can be dynamic and powerful.
This particular recipe is a riff on a roasted potato recipe I make with sea salt and a healthy dose of paprika. I love playing around with combinations of spices, so when Lauren introduced me to roasting vegetables with sage in the frittata recipe she shared a few weeks ago I started adding it to the potatoes and throwing in carrots, onions, and other spices. It's simple, it's good, it's familiar. This combination of vegetables and spices feeds us weekly, I'm not sure why I didn't think it was worthy of sharing until now. I hope this becomes a staple of yours too.
- Preheat oven to 400 degrees. Chop potatoes, carrots, and onions. Add them to a large mixing bowl. You'll want small pieces, about an inch wide, so they'll get crunchy while roasting.
- Toss with olive oil, sage, oregano, paprika, garlic, salt and pepper. Make sure all the veggies are coated in the seasoning, once coated use your hands to lightly massage the vegetables. (I know this sounds weird but this will insure your veggies are well seasoned and getting as much flavor as possible from all the spices!)
- Transfer vegetables to a cast iron skillet (if you don't have a cast iron skillet you can use a baking sheet) and cook for 1 hour, in 20 minute increments, stirring the vegetables after each 20 minutes. In the last 20 minutes of roasting time, toss with parmesan cheese and a squeeze of lemon. Serve immediately and enjoy!
**PS, feel free to take some liberty with the spices. I tend to go a little heavier because I love richly spiced veggies, but if you aren't like me go lighter if you need to!
Click here for the downloadable text version of this recipe!