We're Roastin'

Last week I bought a medley of vegetables, threw them all together on a pan, and roasted them. They lasted us the week and made dinner a breeze. I decided to do it again this week, so Monday was spent over the stove, by the oven, and on my feet, dancing (the kind you only do when you know no one is watching) while watching over my roastin' veggies.

Here's what you'll need for a week's worth of roasted deliciousness for two:


  • 1 medium head cauliflower
  • 2 onions (red or yellow)
  • A bunch of mushrooms
  • 2 large potatoes
  • 1-2 large carrots
  • 1-2 cloves garlic
  • Extra virgin olive oil
  • Herbs of your choosing
  • Salt and pepper to taste
  • Sun dried tomatoes


First thing's first, preheat the oven to 400°F.

Begin by chopping the vegetables into good-sized pieces. Remember, they'll shrink up a bit in the oven, so don't make them bite-sized. Chunky is good in this case. Space them out as evenly as possible.

TIP* When cutting the onions, keep one end intact so when you slice them against the grain, they will stay together. See below for close-up.

Cut the entire head of garlic in half, horizontally and throw it on the pan, skins and all. 

Once everyone is cozy on the tray, add a drizzle of olive oil. You don't need to go crazy with it. A little goes a long way.

Give the tray a good shake and then follow it up with a sprinkling of salt, pepper, and any fresh or dried herbs you prefer.

Pop the tray in the oven (careful, it will undoubtedly be heavy), set the timer for 20 minutes (after which you'll mix them all around and reset for another 20). 

Begin on your mushrooms.

Pour some olive oil in a pan over medium heat and add some sliced mushrooms.

Julia Child taught us not to overcrowd the pan while frying mushrooms and when you have the patience to listen this advice, it makes such a difference! The mushrooms brown beautifully, something they can't do when they're fighting for a bit of surface space.

Work in batches until you're left with a pile of browned beauties.  Keep them safe under a cape of tinfoil until you're ready to eat them.


At this point, your veggies should have been roasting for about 40 minutes. Take a handful or two of cherry tomatoes and scatter them over the top.

Give them another 6-7 minutes, just so they burst slightly under the heat.

Remove the entire tray from the oven, and for an added touch throw some sun-dried tomatoes on.

Let it cool a bit before testing a few of the pieces and season accordingly.

There's so much you can do with the finished product. Eat them plain, add to an omelet, mix into a stir-fry or noodle dish, put them on a bed of lettuce...the possibilities are endless, but the best part is, dinner is done!