Roasted Vegetables
I love the Instagram posts that master chef Laurent Tourondel has been sharing during the past month or more of Covid-19 quarantining as he cooks up a storm in his Hamptons-based home. Stephan and I are big fans of Laurent’s food and restaurants (namely L’Amico and Sag Pizza); he’s also a long-time friend of Stephan’s. When he posted his tray of roasted vegetables yesterday, I immediately grabbed everything I had in the kitchen and threw it on 2 large sheet pans with some olive oil, salt and freshly cracked pepper, plus whatever fresh herbs I had on hand. I tossed it all together, threw it in a 425° oven for about 40 minutes, checking in and moving things around once or twice. I’m not suggesting that this is how Laurent did it, but it was delicious and much appreciated by all. I highly recommend doing something similar with whatever vegetables you have in the house. We can all use the overload of vitamins right now. You can change up the amounts and the vegetables, but below is essentially what I threw in the mix. Feel free to add potatoes, sweet potatoes, squash, beets, etc.
Serves 4 to 6 as a side
Ingredients
2 to 3 pounds of vegetable, peeled and cut into 1-inch chunks or wedges or left hole in some cases (carrots, asparagus, turnips, parsnips, radishes, shallots, garlic)
Extra virgin olive oil (or coconut oil)
Salt and freshly cracked pepper
Fresh herbs, torn or chopped
Preparation
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour (depending on vegetable choice), stirring at least once or twice during roasting for even cooking and browning.
