A lovely breezy day here, and the early mornings are finally cool again. I've been working on some magazine articles for winter, and this morning seemed like a perfect time to shoot some pictures - with the added bonus of a late breakfast for me.
I've made these for years, but lately, instead of just using russet potatoes, I'll use red potatoes, strips of leeks, slivers of onions, cherry tomatoes, sweet potatoes, cabbage, garlic cloves, or carrots - all tossed in a warm olive oil/butter and rosemary sprigged bath before roasting. While it goes deliciously with roasted chicken or pork, it suits a summer dinner just as well. Fresh crabmeat comes to mind, and lobster with lemon juice and more melted butter - add a green salad and watermelon slices for a feast.
I used about 3 or 4 cups of vegetables today, so adjust the basting sauce as you need to.
2 T. unsalted butter
1/4 cup non-virgin olive oil
1-2 T. fresh rosemary leaves, stripped from stems
Three or four 4" sprigs of fresh rosemary
Warm the basting mixture gently. Remove from heat and pour into a small bowl.
Prepare all the vegetables. I rarely peel potatoes, though I did peel the sweet potatoes as the skins looked tough. Cut into easily managed slices. Place the vegetables in the bowl with the olive oil mixture, toss gently, and let sit for at least 10 minutes.
Heat oven to 400F.
Arrange vegetables on a baking sheet with a lip ( also known as a jellyroll pan), pouring all the olive oil mixture onto the pan as well. Sprinkle with kosher salt and freshly ground pepper and slide into oven. Set timer for 30 minutes. After 20 minutes, stir the vegetables around a bit and return to oven. Remove from oven when all vegetables are fork-tender, spoon onto a platter, and serve immediately. I serve chunks of bread to mop up some of the juices on the platter - so good!