One of my favorite oven dishes in autumn and winter is a mix of potatoes and vegetables tossed with a lemon-herb vinaigrette. It's easy to prepare: you just cut up the veggies and potatoes and toss them with the marinade, put in the oven - done. Now, depending on what veggies you use, they might have shorter roasting time than the potatoes. So you might have to open the oven again after a while and add something. Most of the time I use potatoes, onion, whole garlic cloves and carrots. Then I might add bell pepper, zucchini, eggplant, spinach, chick peas, cherry tomatoes, olives, broccoli.... Somestimes I add a little Feta cheese or bacon or breakfast sausage. There are unlimited options. For the marinade I usually whisk olive oil, lemon juice, herbs, salt and pepper together, and then mix it with the veggies and potatoes. I roast everything in the oven at 400°F for 45 minutes. After half the time I usually add some vegetable broth.
Today's recipe was inspired by Bon Appetit's "Roasted Potatoes with Fresh Herbs". It was the first time I used broccoli in this kind of dish. I am not really a big fan of broccoli but I thought it might be nice roasted. And indeed it was. It was all crunchy and lemony - yummy!
For the marinade:
6 garlic cloves, crushed
3-4 tbsp lemon juice
2-3 tbsp olive oil
5 tbsp white wine
1 to 1 1/2 tsp dried rosemary
1 to 1 1/2 tsp dried thyme
1 1/2 tbsp dried parsley
1 pound Fingerling potatoes, halved lengthwise
3 large carrots, cut into 1 inch thick slices
1 bunch (about 1 pound) broccoli, crowns cut into florets
1/2 cup chicken broth
Preheat oven to 350°F. Whisk all the ingredients for the marinade together. Place potatoes, carrots, and broccoli in a large bowl. Add marinade and mix well. Line a large rimmed baking sheet with parchment paper, and spread vegetables (if possible in a single layer). Roast until tender and crisp, about 1 hour 15 minutes. After 30 minutes, add the chicken broth. Serve and enjoy.
This post is linked to Potato Blog Hop on Katherine Martinelli.