Perfect Oven-Roasted Vegetables

I need to do another post to finish up Easter, especially so I can share the recipes of the lovely items that other folks brought.  But, it has been a busy few weeks.

I was totally booked the entire weekend of April 10-11 and again this past weekend, with the weeks in between Easter and now taken up by preparing, as Board President and de facto volunteer Admin person,  for my church’s annual meeting ( on 4/15 and also for my father-in-law’s Celebration of Life service on 4/17.  All went well, but I was glad to finally have time to cook a meal last night!

It was just the simple but tasty Garlic Chicken Leg Quarters and, to keep things on that simple theme, I thought I would roast potatoes and also roast the other veggies.  BUT…how to do everything at once without having to set multiple timers and add the other veggies after the potatoes, etc. ? I didn’t want to have burnt broccoli and hard potatoes, but I didn’t want to have to open the oven once I put the chicken in!  (I guess I was still feeling stressed for time even though I didn’t even have a meeting to go to after dinner.  🙂

ANYWAY -here is my solution.  I found a recipe for roasted broccoli and potatoes that said, along with seasoning and a few tablespoons of olive oil, just put it all together in a 9×13 casserole, cover tightly with foil, and bake at 400 for 45 minutes to an hour.   How easy is that?

The chicken is supposed to cook for 50 minutes at 425, so I just cooked both dishes at 400 for the hour and that was that – ready to serve.

For the veggies, I used broccoli, carrots, new potatoes, and mushrooms for the veggies, chopped some fresh rosemary, and added sea salt and freshly ground pepper before roasting. They were fabulous!  Not quite the same crunch on the outside that you get when roasting veggies uncovered, but there was still a satisfactory firmness to the outside and that lovely intense flavor that comes with roasting. And, because the dish was covered, there was no charring of the broccoli, the musrooms were not shriveled, and all the veggies has a creamy sort of texture on the inside.

Here is the original recipe on which I based my roasted veggies – and from which I learned about covering with foil! Click the name of the recipe to go to the original recipe web page, courtesy of Teri’s Kitchen.


Roasted Broccoli and Potatoes

  • 1 medium head broccoli or bunch broccoli crowns, tough ends removed, remainder cut into medium florets and small stems
  • 3 small potatoes, cut into 1-inch chunks
  • 3 large cloves garlic, minced
  • 1 teaspoon dried marjoram leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan cheese

Preheat oven to 400° F. Place broccoli and potatoes in a 13x9x2-inch baking dish. Add the next 4 ingredients and toss or stir to combine. Cover tightly with foil. Bake until the vegetables are tender, about 1 hour. (If you prefer crispier vegetables, check them after 45 minutes.) Remove the foil and sprinkle with the Parmesan cheese. Return to oven just until the cheese melts slightly. Serve hot or room temperature.


If I am going to roast just one type of veggie (especially potatoes) or a group of veggies that all take the same time to cook, I am sure I will still use the uncovered method.  But, if I am not sure how long it will be before dinner (the covered ones will hold at a “keep warm” temperature) or want to combine veggies in one simple dish, I will be using the covered method of roasting veggies.  And, not just for hurried home meals.  This is good enough for company!