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Roasted Vegetables, with Lemon and Herbs

Back in the day when this food blog was just a regular old blog and I hadn’t found my “voice”, I guess you could call it, I posted a favorite recipe for a dish that makes a regular appearance at my dinner table at least once every couple of months. That recipe appears to be my most looked at or searched for/googled for post, garnering well over six hundred views the last time I checked.

Root vegetables

Every so often, I’ll have something vegetarian for dinner so I can feel virtuous again.

Root vegetables (with olive oil, salt and pepper)

Normally, I’d serve this with a side of polenta, with perhaps a bit of Asiago or Parmigiano-Reggiano cheese. However, there are times like tonight, where I’m content to have a bowl of roasted vegetables all by itself.

The beauty of this dish is that you can vary the vegetables just by what’s available at the market, and it will come out different almost every time. The only limitation is your own imagination. Pictured above are a mix of heirloom potatoes — La Ratte fingerlings, Russian Banana fingerlings, Mountain Rose, Yellow Finn and Purple Peruvian potatoes; baby brussel sprouts; black radishes and winter turnips.

All of these potatoes are available at Union Square Greenmarket in New York City, or online at various seed purveyors. I love La Ratte fingerling potatoes in particular, because they have a creamy, almost buttery texture and flavor that really intensifies, especially when roasted.

Black radishes have, as you might imagine, a black, gnarly peel. They have a mild, sweetish taste with just a whisper of a bite that most people tend to associate with French breakfast radishes.

Then, as now, this recipe is one of the simplest and most straight-forward on this food blog, which may be the reason behind its overall popularity.

Roasted winter vegetables, with lemon and herbs
Roasted winter vegetables, with lemon and herbs

1/2 cup fingerling potatoes, sliced in half or left whole if sufficiently small in size(1)
1/2 cup baby brussel sprouts, trimmed and and sliced in half or left whole if sufficiently small in size
2 medium black radishes, trimmed, peeled and diced
2 medium winter turnips, trimmed, peeled and diced
kosher salt
freshly milled black pepper
olive oil
1 tablespoon unsalted butter (optional)
juice of half a lemon
chopped parsley or chives


(1)If you choose to use regular sized potatoes and brussel sprouts, be sure to dice or slice them in proportionately-sized pieces. This will ensure that the vegetables cook evenly as they roast.

Place vegetables in a large Pyrex baking dish or roasting pan. Drizzle vegetables with olive oil. Season with salt and pepper, then toss. Roast in a pre-heated 350 F oven for 45 minutes to 1 hour. When vegetables are done, remove roasting pan from heat. Stir in 1 tablespoon unsalted butter, if desired, and the juice of half a lemon. Toss to coat. Sprinkle with chopped chives or parsley, spoon into individual bowls and serve at once.

This recipe makes anywhere from two to four servings, depending on the appetites of the eaters.

Roasting pan

Time: About 90 minutes, including prep.

5 replies »

    • Thanks for stopping by, and for commenting.

      I love how brussel sprouts have a deep vegetal taste that’s the essence of GREEN to me. It’s something that, in my experience, tends to be obscured if combined with other ingredients like cheese and bacon. 😉


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