Recipe of the Week

Roasted veggies are the perfect accompaniment to fall and winter dishes. Roasting brings out the natural sweetness of the vegetables, and the dry oven heat makes them little bundles of golden crispy deliciousness. They’re wonderful dressed only in salt and pepper, but for variety, toss in a combination of your favorite herbs.

Oven-Roasted VeggiesIris flourish

Prep Time: 20 minutes
Cook Time: 35 minutes
Makes: 4 servings




medium Brussels sprouts, halved



cup + 1 t olive oil



salt and pepper to taste



medium Yukon Gold potatoes,
cut into ½″ cubes



large carrots,
cut diagonally into ½″ slices



medium beets, peeled and
cut into ½″ cubes



large parsnip,
cut diagonally into ½″ slices



medium shallots,
peeled and separated into cloves



whole cloves garlic, peeled


  1. Preheat oven to 425°F. Lightly oil a 13″ x 9″ baking dish.
  2. In a small bowl, toss Brussels sprouts with 1 t olive oil and season with salt and pepper. Set aside.
  3. Pat rest of vegetables dry and place in a large bowl. Add ¼ cup olive oil and toss to coat. Season with salt and pepper. Spread in a single layer in baking dish. Roast for 20 minutes.
  4. Add Brussels sprouts to baking dish and roast for an additional 15 minutes.

Tip: You can roast one veggie or a combination of nearly any. Try potatoes tossed with butter and rosemary, carrots drizzled with a bit of honey, or whole heads of garlic topped with olive oil.

©MaryJanesFarm · POB 8691, Moscow, ID 83843 · ·