PAN-ROASTED HARVEST VEGETABLES
Printable version of this recipe
7-8 small red potatoes
1 purple onion
1 fennel bulb
1 rutabaga
3-4 large carrots
9-10 Brussels sprouts
Olive oil
1 t. thyme
1 t. Rosemary
1 t. Lemon pepper
Note: fresh herbs can be used at an equivalent of 1 T fresh to 1 t dried.
Scrub potatoes and cut into small chunks. Remove outer layer of onion and cut into 1-inch pieces. Cut off the green, leafy fronds of the fennel and discard, keeping only the white bulb. Core fennel and chop into 1-inch pieces. Scrape carrots and cut into 2-inch pieces, and then cut those pieces in half. Cut ends off of rutabaga and remove outer layer; chop into 1-inch pieces. Peel off outer leaves of Brussels sprouts. Place all in a large bowl. (Note: this can be done several hours ahead.)
Choose two heavy, rimmed baking sheets and line with foil. (The foil isn't really necessary, but makes for easy clean-up.) Sprinkle the vegetables with 1-2 T of olive oil. Stir thoroughly and if more oil is needed to give a light coating, add 1 T more. Add the thyme, rosemary, and lemon pepper; stir together. The measures for the herbs are approximate; to be honest, I just open the container, give it a thorough couple of shakes, and stir. I know it's enough if I like the amount of herbal coverage I've got on the vegetables. (Very scientific, I know.)To roast, heat oven to 400 degrees. Spread vegetables out in a single layer on two sheets. Cluster the Brussels sprouts together in the center of one sheet as this position helps them to cook evenly. Place in the oven.
I find that I have to monitor the vegetables carefully. At the 15-minute point, the top tray of vegetables was already showing signs of charring, so I gave each tray a stir and then switched their positions. The top tray, at least in my oven, cooked far more quickly. All told, it took about 45 minutes for the vegetables to roast completely. Your mileage may vary :-).
Best if served immediately.
Original recipe source: Kurt (and thanks!)
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