Winter Roasted Vegetables

I was going to a friend's Christmas dinner and was asked to bring a vegetable or starch. To this I answered BOTH! I really wanted to make a roasted potato wedge recipe, as well as something else. I realized I had never roasted broccoli before and decided today was the day to change that.

Garlic Roasted Potato Wedges (serves ~ 6 - 8)

4 - 6 white potatoes
3 - 4 tbsp olive oil
4 cloves garlic
1/2 tsp dried rosemary
1/2 tsp thyme
1 tsp paprika
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste

Preheat oven to 425F. Cut the potatoes into wedges and place in a mixing bowl.

Add all listed ingredients and mix well until all slices are coated evenly.

Lay the wedges evenly on a foil lined cookie sheet.

Roast for 35 - 45 minutes or until just browned. Serve immediately!


The next recipe was surprisingly delicious and the flavours complimented each other quite well. This will not be the last time I roast broccoli!

Lemon Garlic Roasted Broccoli (serves ~ 8)

2 large heads of broccoli, chopped into bite sized pieces
5 tbsp olive oil
5 cloves garlic
3 tsp dried basil
2 tbsp lemon juice
2 tsp lemon zest
1/3 cup grated parmesan cheese
Salt and pepper to taste

Preheat oven to 425F. Combine broccoli, oil, basil and garlic in a bowl and toss. Lay on a cookie sheet (lined with parchment paper or foil). Roast for 20 - 25 minutes. After removing from oven sprinkle or toss in the lemon juice, zest and parmesan cheese. Serve immediately!