Ingredients
- 1-1/2 pounds new potatoes, quartered
- 2 bunches broccoli, chopped down to small florets
- 1 red onion, sliced
- 1 head garlic, cloves cut in half
- 1 about 1 cup olive oil
- 1/4 cup lemon juice
- 1/2 tablespoon dark brown sugar
- 1 tablespoon Herbs de Provence
- 2 teaspoons cumin powder
- 1 about 1 teaspoon salt, to taste
- generous pinch black pepper
- steam bath: 1/3 cup hot water + 1 tablespoon honey + 1 tablespoon lemon juice
Preparation
Step 1
Preheat oven to 375F In a large bowl, mix together the olive oil, lemon juice, sugar and spices Add the remaining ingredients and stir well to coat Place in a large rectangle of aluminum foil and wrap snugly into a pouch Roast for about an hour After an hour open the pouch, toss vegetables and taste a potato; add more salt if needed Roast for about ½ hour with pouch open to allow vegetables to char a bit After the ½ hour, turn oven up to 425F and prepare your “steam bath” When oven reaches temperature, pour steam bath water over vegetables and reseal pouch Roast for another 15 to 20 minutes until potatoes are fork tender
roasted vegetables
Easy, versatile and I love aluminum foil for the quick cleanup. The asparagus can roast at 425F for about 15 to 20 minutes, just about the amount of time of the potato steam bath.