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Deep-Roasted Fall Vegetables

These vegetables are not al dente and crisp but are cooked until soft, browned and intensely

flavored. Use the recipe as a guide to experiment with other favorite vegetables; almost any fall

vegetable will be delicious roasted. You can also vary the recipe by substituting other fresh

herbs—alone or in combination—for the marjoram. Serve the roasted vegetables hot as a side dish

with simple roasted meats or as a light vegetarian main dish. Or add a little more olive oil and

some balsamic vinegar as a dressing and serve the vegetables tepid or cool.

1 lb. small white onions, each about 1 1/4

inches in diameter

3 Tbs. olive oil

1/2 lb. carrots, peeled and cut crosswise into

1-inch slices (about 1 cup)

4 cups broccoli florets (from 1 large bunch)

1 lb. yellow summer squash, quartered lengthwise

and cut into 1-inch pieces (about 4 cups)

2 Tbs. finely chopped fresh marjoram

Kosher salt and freshly ground pepper, to taste

To peel the onions, bring a pot of water to a boil over high heat. Trim off the top and root ends and

make a small X in the root end. Drop onions into the boiling water. When it returns to a boil, drain

the onions, plunge them into cold water and drain again. Slip off the skins.

Position a rack in the lower third of an oven and preheat to 500°F. Coat the bottom of a heavy

18-by-13-inch roasting pan with the olive oil. Add the onions and shake the pan to coat them with

the oil. Roast for 7 minutes. Shake the pan to turn the onions over, then move them to the center

of the pan.

Surround the onions with the carrots, broccoli and squash and roast for 15 minutes more. Turn the

vegetables over and roast until browned and tender, about 7 minutes more.

Add the marjoram and roast for 3 minutes more. Season with salt and pepper. Serve hot. Serves 4

to 6.

Adapted from Williams-Sonoma TASTE Magazine, Perfect Roasting, by Barbara Kafka (Fall 2001).

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