Roasted Vegetables

Roasted Whole Carrots

Roasted Whole Carrots.jpg

Makes 4 servings.

This is a spring variety of carrots, which are sold in multicolored bunches with beautiful green leaves.   


  • 12 carrots, with about 1 inch green top
  • 2 tablespoons extra- virgin olive oil 
  • 1 tablespoon light brown sugar
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 400F.
  2. Scrub the carrots and dry well. Arrange in a single layer on a foil lined roasting pan. 
  3. Drizzle with olive oil and toss with the other ingredients to combine.
  4. Roast for about 45 minutes, or until well browned and caramelized around the edges. Turn over midway during roasting.

Roasted Root Vegetables with Sage

Makes 8 servings.

I like to roast these vegetables at a low heat, to ensure that they cook evenly and keep their distinct flavor. This method allows the root vegetables to exude their natural sweetness. Sage leaves compliment these vegetables.


  • 1 small butternut squash, about 1 pound
  • 1 small celery root, about 1½ pounds
  • 2 carrots
  • 2 parsnips
  • 2 small red onions or 1 large one
  • 1/3 cup extra-virgin olive oil
  • 30 sage leaves
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 300 F
  2. Line 3 baking sheets with aluminum foil.
  3. Peel the butternut squash, remove the seeds, cut into quarters lengthwise and slice thinly in a food processor fitted with a medium slicing attachment. Transfer to a large bowl.
  4. Peel the celery root, quarter and slice as well. Add to the squash.
  5. Toss with 5 tablespoons olive oil and 15 sage leaves. Season with salt and pepper. Distribute evenly on the lined baking sheet.
  6. Peel the carrots and the parsnip, cut lengthwise, if necessary, to fit into the feed tube of a food processor and slice.
  7. Transfer to a bowl and toss with 2 tablespoons olive oil and 5 of the sage leaves.
  8. Distribute on the baking sheet.  
  9. Peel the onions, cut into quarters and slice as well. Transfer to a bowl, toss with 2 tablespoons of oil, and season with salt.  
  10. Distribute on the baking sheet as well.  
  11. Roast the vegetables for about 1½ hours, stirring every 15 to 20 minutes.    
  12. The onions will be ready earlier than the other vegetables. The other vegetables should be soft.  
  13. Combine all the vegetables and season to taste.



Roasted Whole Cauliflower

Makes 4 first course servings or 4-6 side dish servings.

This vegetable is so adaptable to variations in seasoning and cooking and is available all year round.   Roasting and steaming at the same time brings out the delicate flavor of the cauliflower.  It is quite impressive to bring this dish whole to the table. If you are serving a crowd, you can always roast two at the same time.

I am a purist, and I like the cauliflower served without any dressing, although when I serve it as a first course I do like it with the dressing.

This is a wonderful dish to serve on Passover. 


  • 1 medium to large cauliflower, about 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the oven to 400F.
  2. Place a heavy cast iron skillet in the oven.
  3. Place a small pan of cold water on the lowest rack of the oven to create steam.
  4. Cut off the outer leaves of cauliflower. Cut off the bottom of the stem, and cut out the hard core.
  5. Rinse the cauliflower. Rub with olive oil and season lightly with salt and pepper. Place the cauliflower core side down in the hot skillet and cook until very tender, about 1 hour.  Check if soft by piercing with the point of a knife.
  6. The cauliflower should be lightly golden and very soft.


  • 2 tablespoons light Balsamic vinegar
  • 1 teaspoon Dijon mustard (Omit on Passover)
  • ½ teaspoon honey
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoons capers, coarsely chopped
  • ¼ cup loosely packed flat leaf parsley, finely chopped


  1. You can either place the vinegar, mustard, and honey in a small bowl, and whisk in the olive oil at a very slow stream, then add the remaining ingredients and season to taste with salt and pepper.
  2. Or place the vinegar, mustard and honey in a blender. With the motor running, pour the oil slowly through the opening in the lid and blend well. Add the reaming ingredients and season with salt and pepper. 

Roasted Brussels Sprouts

Makes 4 servings.

Brussels sprouts are extremely nutritious and versatile. Even though they are available all year, they are at their best in the cold season.  This preparation is simple and quick but very delicious.


  • 20 medium size Brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 400F
  2. Line a baking sheet with aluminum foil.
  3. Trim the brown ends of the Brussels sprouts and discard the outer damaged leaves.
  4. Place on the baking sheet. Mix with the olive oil and season with salt and pepper.
  5. Roast for about 25 minutes or until tender.


If the Brussels sprouts are too large, you may want to cut them in half, or quarters.  If you prefer you can steam them as well and than sauté in olive oil.


Farro with Roasted Vegetables

Makes 4 luncheon servings.

6 side dish servings.

This versatile dish is good in any season. The combination of roasted vegetables and farro – a grain with a nutty, chewy flavor and packed with vitamins, minerals and antioxidants - makes this dish colorful and nutritious.  It’s great for lunch served with grated mozzarella or as a side dish to meat, poultry, or fish.  It would also make a nice addition to a buffet.  


  • ¾ cup pearled farro

  • 1 tablespoon margarine

  • ¾ cup vegetable broth

  • ½ teaspoon kosher salt

  • 1 small zucchini

  • 1 small yellow squash

  • 1 red bell pepper

  • 1 Italian eggplant

  • 1 sweet onion

  • 3 garlic cloves

  • 5 thyme sprigs, plus some leaves for garnish

  • ¼ cup extra virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon balsamic vinegar, approximately


  1. Place the farro, margarine, vegetable stock and salt in a small saucepan with a cover. Bring to a boil, reduce the heat and simmer covered for 20 minutes or until the farro is tender and the liquid is absorbed.

  2. Preheat oven to 450F.

  3. Rinse the zucchini and squash. Pat dry and trim the ends. Cut into 1inch cubes.

  4. Rinse the bell pepper, pat dry, cut in half lengthwise, core and seed. Cut into 1 inch cubes.

  5. Peel the eggplant, trim the end, and cut into 1 inch cubes.

  6. Peel the onion and cut into 1-inch cubes.

  7. Peel the garlic and cut into small pieces.

  8. Place all ingredients into a bowl. Combine with olive oil, thyme and season with salt and pepper.

  9. Transfer all the vegetables into a 10x8 Pyrex dish or an attractive dish that can go from oven to table, preferably in one layer.

  10. Roast for about 20 minutes, turning the vegetables from time to time. They should be crisp to the bite.

  11. As soon as the vegetables come out of the oven, sprinkle with balsamic vinegar. Discard the thyme sprigs, combine with the farro and season to taste.

  12. Garnish with thyme leaves.