Roasted vegetable medley with rosemary, garlic and lemon
This Roasted Vegetable Medley with Rosemary, Garlic and Lemon makes a tasty alternative to traditional roast veggies.
The beauty of these roasted vegetables is their simplicity — and there are a few tricks we’ve learned which guarantee great results. Start by cutting the vegetables into uniform bite-size pieces so that they’ll cook evenly, and then pat them dry with a paper towel to remove excess moisture, which helps them roast up better. You need to provide ample oil so that the vegetables turn crispy during roasting. Not swimming in oil, but enough to coat all the vegetables well. We’ve found that it’s easiest to toss the vegetables with the oil mixture in a large bowl, using your hands to mix well, before transferring to a baking dish — one that’s large enough to fit the veggies in a single layer.
It’s best to serve these roasted vegetables piping hot straight from the oven to retain their crisp texture. However, you can roast them ahead of time and reheat them briefly in the oven to crisp up. Leftover roasted veggies (if there are any!) are great on pizzas, in pies, frittatas and quiches, stirred into risottos, pasta dishes and bakes like lasagnas, added to stews and curries, tossed into salads, blended into soups, or eaten straight from the fridge as a snack.
1 tablespoon lemon juice
1 teaspoon finely chopped lemon zest
4 garlic cloves — finely chopped
1½ teaspoons dried rosemary
1 teaspoon salt
½ teaspoon freshly ground black pepper
28 oz (800g) peeled potatoes (floury potatoes such as Russet or Idaho are best) — cut into bite-size pieces
24 oz (680g) peeled butternut squash — cut into bite-size pieces
2 carrots — peeled and cut into thick rounds
1 red onion — cut into 8 wedges
