There must be thousands of recipes for oven-roasted vegetables out there. Some feature hearty winter root vegetables whereas others are meant for more delicate spring vegetables. Some are extremely basic, calling for nothing more than olive oil, vegetables, and perhaps some salt, while others include more elaborate vinaigrettes. The recipe I give here falls more on the basic side. These are the roasted vegetables that my mother makes each year for Thanksgiving so, of course, they are my favorite. An interesting assortment of vegetables, including new potatoes, fennel, green beans, and shiitake mushrooms, is roasted until tender and browned. Fresh rosemary adds a fragrant note. This dish takes very little effort to prepare making it perfect for busy fall or winter weeknights.
Polenta with Mushroom Ragout
Oven-Roasted Vegetables
Homemade Bread
Simple Green Salad
Glasses of Chianti or Other Red Wine


1 pound well-scrubbed red-skinned potatoes, approximately 1-1/2 inches in diameter (if the potatoes are larger, cut them into halves)
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
salt and pepper
3 large carrots, peeled and cut into 1-inch pieces
1 fennel bulb (about 3/4 pound), cut into 1/2-inch thick wedges
2 leeks, cut into 1-inch rounds
6 ounces shiitake mushrooms (about 12 mushrooms), halved or thickly sliced
3/4 pound green beans, trimmed

Cooking Instructions

Preheat the oven to 400 degrees. Put the potatoes in a large, heavy-bottomed roasting pan. Toss with 1 tablespoon of the olive oil until they are well-coated. Sprinkle with the rosemary and a touch of salt and pepper. Roast for about 20 minutes, stirring occasionally.

Add the carrots, fennel, leeks, mushrooms and green beans to the pan. Toss with the remaining oil. Sprinkle with additional salt and pepper and return to the oven. Continue to roast, stirring occasionally, until all of the vegetables are tender and brown in spots (about 25 minutes longer).

Transfer the roasted vegetables to large bowl and then serve. Garnish with rosemary branches if desired.

Makes 4 to 6 servings



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To cut the fennel, leave the base intact, cut the bulb in half and then cut each half into wedges. By leaving the base intact rather than cutting it off, the fennel wedges will hold together during roasting.

Roasted vegetables are a nice treat anytime of year. You can choose to roast nearly any vegetables you want but, depending on your choices, you may need to do a little planning first. Tough root vegetables need to cook longer than other vegetables. They should also be cut to a similar size so that the cooking times will be more even. Vegetables that are less tough or have more delicate shapes should be added to the roasting pan after the heartier vegetables have cooked for a while.

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