Rosemary Roasted Vegetables

Whether served to vegetarians or meat-eaters, this platter of roasted vegetables heralds autumn and the Jewish New Year. It’s met with cheers for the first taste of the season.

Servings: 8

8 ounces peeled shallots
1 purple onion, peeled and sliced
4 red-skinned potatoes, scrubbed and cut
2 medium turnips, peeled and cut
2 medium parsnips, peeled and cut
4 medium carrots, peeled and cut
1 bunch of asparagus, tough ends trimmed off and cut
3 bags of Brussels sprouts, ends removed and halved
1/4 cup of olive oil or less, if desired, to coat the vegetables
3 tablespoons chopped fresh rosemary
3 cloves of garlic, peeled and smashed, cut into small chunks, not minced
Himalayan pink salt or kosher salt, to taste
Black pepper, to taste
Balsamic vinegar, if desired
Note: All vegetables can be cut into 1- to 2-inch pieces

Preheat oven to 450 F.

In a large bowl, combine the vegetables with the oil, pink salt or kosher salt, black pepper, rosemary and garlic.

Place parchment paper on a baking sheet and spread the vegetables out in an even layer. Don’t overcrowd them or they will steam instead of roast. You can use two baking sheets if necessary.

Put baking sheet in the preheated oven for 35 to 40 minutes.

Alternately, if you have a large air fryer, you can preheat it to 400 F for 5 minutes and then put the vegetables in and cook them at that temperature for about 20 minutes. Shake and toss them halfway through the process.

Before serving, splash vegetables with a dash of balsamic vinegar or serve as is on a pretty platter with a sprig of rosemary to garnish.

Terry Segal is a regular columnist for the AJT.