Wednesday, March 16, 2011

Roasted Fingerling Potatoes with Carrots and Broccoli

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.


  1. Mmm...Jummy! I'm definitely interested in trying the marinade over different veggies. I've only ever been a fan of steamed broccoli, not really into the roasted stuff. Hope to try this eventually!

  2. This looks absolutely great!

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  3. I can see why this is a favorite in your home! It looks delicious!