Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

On Sunday afternoons, we love to assemble as many fresh vegetables as possible for a big vegetable roast that we can reheat for dinners through the week. The trick is to cut each vegetable into similarly sized nuggetts and to wash them and dry them very well so that they roast rather than steam. In ‘The Vineyard Kitchen: Menus Inspired by the Seasons’, Maria Helm Sinskey adds black seedless grapes into a roasted vegetable melange and we have done so ever since our first read. If you haven’t read her cookbook, it is an absolute joy and the seasonal recipes are just wonderful. Roasting vegetables intensifies and elevates their flavor.

Roasted Vegetable Mélange
  • Asparagus
  • Beets
  • Broccoli
  • Brussels Sprouts
  • Carrots
  • Cauliflower
  • Celeriac
  • Eggplant
  • Fennel
  • Garlic
  • Parsnips
  • Red onions
  • Shallots
  • Sweetpotatoes
  • Butternut Squash
  • Cherry or Grape Tomatoes
  • Seedless black grapes
  • Extra-virgin olive oil
  • Freshly cracked black pepper
  • Coarse sea salt

    Preheat the oven to 425 degrees F. Peel, wash and dry your vegetables very well (you don't want them to steam instead of roast). Remove tough stem ends, cut red onions into wedges in the hope of keeping them intact. Cut larger Brussels sprouts in half and cut an “x” on the bottom of small ones to promote even roasting. (Remove any tough or blemished exterior leaves. If you like, you may also preblanch Brussel sprouts for 3 to 4 minutes and dry thoroughly to prepare for roasting if they are really huge.) Separate garlic cloves but no need to peel each clove: you can just squeeze out the rich, sweet-nutty garlic paste once roasted. Make sure to peel the eggplant. Remove bulbous fennel stalks and cut the fennel bulb into quarters, discarding the hard core. Peel butternut squash and remove seeds. Peel sweetpotatoes. We like to cut broccoli and cauliflower pieces in half lengthwise to optimize caramelization. You can roast as many or as few vegetables as you like, in whatever combination you prefer. After being roasted, you can grate fresh parmesan cheese over the vegetables if you like. (We prefer to roast beets separately in a single layer in a foil packet after which we peel them while wearing surgical gloves to avoid magenta beet-hands.)

    Cut all of the prepped veggies into uniform nuggets, not too small, not too big: one inch cubes are good. In a bowl, drizzle olive oil over the cut vegetables and season with coarse kosher salt and fresh ground black pepper. On two metal cookie or baking sheets, spread the vegetables into a single layer with a bit of room in between them; if they are too close together, they steam rather than caramelize and roast. Roast at 425 degrees F for 15 minutes.

    Step away from the oven as you open it to protect your face from the blast of hot steam that will billow forth. Remove the trays, and turn the vegetables over so that they can caramelize on the other side. If there is room on the tray, vegetables shrink a little, add some lightly oiled and seasoned seedless black grapes. The combination of roasted vegetables and grapes is utterly fantastic. Roast at 425 degrees F for another 15 minutes checking occasionally to make sure that they are not getting too roasted. Enjoy!

  • Recipe Seeds: Asparagus, Beets, Broccoli, Brussels Sprouts, Carrots, Cauliflower, Celeriac, Eggplant, Fennel, Garlic, Onion Sets, Onions, Parsnips, Potatoes, Shallots, Small-Type Tomatoes, Sweetpotatoes, Winter Squash

    Close