Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Clean and chop
Purple Potatoes (to taste)
,
Purple Carrots (to taste)
,
Broccoli (1 head)
,
Green Bell Peppers (to taste)
. Generally, I prefer to leave the skin on for the following reasons: skin tastes nice and gets crispy; there’s a lot of nutrition in the skin; peeling is slow! Just be sure to wash the vegetables thoroughly.
Step 3
Dump your vegetables into a roasting pan. Drizzle everything with
Olive Oil (2 Tbsp)
. Add in
Lemons (4 slices)
and season generally with
Salt (to taste)
,
Ground Black Pepper (to taste)
,
Fresh Thyme (4 sprigs)
, and
Garlic (3 cloves)
.
Step 4
If roasting root vegetables, pop the pan in the oven for 1 hour or longer, but check on the vegetables after 45 minutes. For non-roots they may be done after 20 to 30 minutes. Test them by poking them with a knife. If it meets no resistance, they’re finished; if not, let them cook longer. Don’t worry: it’s not much of a problem if you overcook them.
Step 5
After you pull the vegetables out of the oven, push them around with a spatula to free them from the pan. Remove any garlic cloves and smash them into a fine paste (removing the skins at this point), then put the garlic back in the pan and mix together.
Step 6
Squeeze the juice out of any lemons and discard the woody bits of any cooked herbs. Add a little more butter, a bit of favorite sauce, a little soft cheese or mayonnaise, and serve. Enjoy!
