Roasted Vegetables as a side dish or as a main course with added Sausages. Season with your choice of Herbs. Use a dominant herb like Thyme, Oregano, Rosemary, Savory or a blend of Herbs. Toss the Vegetables in Fat & Oven Roast.Other Vegetables can be added in at different stages of roasting so that everything comes out perfect. It's a very good side dish to accompany a wide variety of main proteins and can be scaled up. Just be sure that all the Vegetables are spread out in an even layer, and are tossed often while roasting for even browning, and you're good.
Servings: 4 portions
Equipment
- 1 Roasting Tray
- 1 Small Bowl for the Salt & Pepper blend
Ingredients
- 1/4 C Fat - Use EVOO, Rendered Fat, Bacon Grease, or Ghee
- 1 tsp Thyme - or other choice Herb
- 1 tsp Salt & Pepper Blend - More or less based on taste
Vegetables
- 2 Med Potatoes - 1 inch or larger
- 2 Med Carrots - 1/4-1/2 inch
- 2 Stalks Celery - 1/2 inch or larger
- 1 Large Onion - Slice in half and then quarter each half
- 1 Head Garlic - Whole cloves or slightly crushed
Salt & Pepper Blend
- 1 Tbl Sea Salt
- 1 tsp Black Pepper
- 1/2 tsp White Pepper
Instructions
- Preheat the oven to 400 F with the rack in middle position. Place all the prepared Vegetables into a roasting pan in an even layer with choice of Fat, Thyme, Salt & Pepper. Toss well.
- Place into oven for about 40 minutes, or until the Vegetables are tender to your liking. For the first 10 minutes, leave them and then every 5 or so minutes afterwards, give them a toss for even browning and to prevent burning.
- Remove and let cool for a few minutes. Fresh Herbs can be added to toss through and then set aside to cool a few minutes. If there is excess fat, drain this out when removing from the oven to rest. Taste and adjust the seasoning if needed before serving.
Notes
Any number of Vegetables may be added. Just place them in at certain remaining cook times so that they all come out tender. See the post for other Vegetables that can be added and when to add them.