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Herb Roasted Vegetables

2012 February 27

Sometimes you just have to punt.

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Yeah, I had no idea what that meant either.  I had a school administrator / football coach say that in my presence once when I was in 5th grade and while I’m pretty good with metaphor and was a cheerleader at one time eons ago, I had no idea what he meant.

Sometimes you’ve got to kick life in the ass?

Sometimes you have to bring in that skinny guy you recruited from the soccer team that doesn’t even wear pads at practice?

I guess by now I figure that saying to mean sometimes you’ve got to cut your losses and get the hell out of there.

So how does this relate to the recipe?  If you have ever tried a vegetable that you did not like, try this recipe.  It works for every vegetable ever – all you need to do is adjust your roasting time.  Here I used fennel and parsnips but onions and potatoes are wonderful as well.  So are carrots.  So is broccoli.  Zucchini.  Yes.  Zucchini.

Herb Roasted Vegetables (adapted from Ina Garten)

Ingredients

2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons good olive oil
1/2 tablespoon minced fresh parsley leaves

2 pounds your choice vegetables

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Prepare preferred vegetables but cutting them into a medium size.
  3. For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil.
  4. Pour the dressing over vegetables and toss well.
  5. Using a slotted spoon, transfer vegetables to a baking sheet, allowing excess marinade to drip through. Reserve marinade for later.
  6. Roast for 40 minutes (for dense vegetables like potatoes, carrots, turnips, onions) or 20 minutes for less dense veggies (broccoli, zucchini). Stir once while roasting.
  7. Remove from the oven, and drizzle with the reserved dressing.
  8. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

  • Shawnda

    Bonus points for the football reference… Double pointsf or the swipe st soccer :P

  • Kate

    I don’t know if this will work for my anti-cauliflower household, without a smattering of cheese on top!

  • Catherine Melton

    You were  a cheerleader?! Didn’t see that coming! I was too, for about 2 weeks until I realized that cross country was way more my style.  And parsnips with fennel? Yes please!

    • Anonymous

      I totally win on that game “two truths and a lie” with that cheerleader factoid.  No one expects it!  I guess I’m not peppy ? 

  • http://avocadopesto.wordpress.com/ Vicky

    It’s perfect that I just found this recipe/post because I’m planning on making roasted root vegetables for dinner tonight! 

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