Rustic Roasted Vegetables Are A Sweet Success Of A Side Dish

By Michael Harris-Arzon


I rarely cook vegetables on top of the stove these days.  The ease of preparing and the comforting caramelized taste that comes from roasting just can’t be beat.  Flavors can be added to change the profile at any time, this gives you an unlimited number of flavor combinations for you to pair with your main course.

If using a specific spice profile in your main course, add a dash of that spice mix to your roasted vegetablesand while they won’t taste exactly the same, the flavors created will compliment each other tremendously.


  • Small / Baby Carrots
  • Celery Root
  • Small Tomatoes
  • Garlic Cloves
  • Shallots
  • Fingerling Potatoes
  • 5-6 Sprigs of Rosemary
  • Dark, Cold Pressed Olive Oil
  • Salt
  • Cracked Pepper Corns
  • Applewood Smoked Seasoning


  1. Preheat oven to 425 degrees.
  2. Wash your vegetables very well, leaving the skins and peels on.  Tip:  The bulk of the vitamins in most vegetables are in the skins and peels.  There are actually very few vegetables that have inedible skins.  So, they may be a bit more rustic than you may want for an elegant meal, they look fine otherwise and taste delicious.
  3. Spray a large baking sheet / tray with non-stick cooking spray (Spray Olive Oil is preferred).
  4. Spread your vegetables out across the tray, be sure to mix them up so that all of one kind aren’t together.  This way you will have a more robust flavor profile as the vegetables add to each other their unique flavor.  You will notice more depth of flavor than if you say, had all of the carrots together and all of the tomatoes together.
  5. Drizzle olive oil across your vegetables and then toss to coat all sides of the vegetables.  Be sure that you keep them in a single layer so that they cook evenly.
  6. Sprinkle salt, cracked pepper corns and the Applewood seasoning across the veggies.
  7. Place in the oven on the center rack and roast for about 45 minutes or until they all are fork tender.  Tip:  Most chefs will tell you to just place in the oven and leave them be, but I have found that if you turn the vegetables about half way through the cooking process, you will get a better, more even caramelization.  And everyone knows the more caramelized you get them, the sweeter they become.
  8. Remove from the oven and immediately place in a serving dish, this stops the cooking process.  Especially if you are using a heavy baking sheet.  Tip: Heavier baking sheets and pans hold heat longer, so the contents of said sheets and pans continue cooking and increase the chance of your dish becoming overcooked or even burnt.
  9. Serve with your favorite meat dish and enjoy.

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