Herb & Garlic Roasted Spring Vegetables (another recipe from our cooking class)

If you haven’t been keeping up, this is the third installment of some great recipes we learned at a recent cooking class.   We attended a class at The Stock Pot’s Cooking School.   Our instructor for the evening was Chef Grant from Tavern on Brady.

So far, I have featured his classic deviled eggs, balsamic roasted garlic, and grilled Caesar salad.

Now for the vegetable course:   Herb & Garlic Roasted Vegetables.

When we arrived for our class, there were a number of perfectly perfect fresh vegetables (fresh from the farmers market as that was the theme for the evening) arranged on the cabinet.

Beautiful baby squashes.

Perfect heirloom potatoes and fresh shelled peas.

Fresh spring onions.

Chef Grant whipped up this dish right after the Caesar salad and the aroma of these garlicky veggies roasting was unbelievable.

Herb & Roasted Spring Vegetables
from Chef Grant, Tavern on Brady

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, new potatoes, spring onions, or sugar snap peas), trimmed or peeled if needed and cut unto same-size pieces
4 garlic cloves, minced
2 T. fresh herbs (such as parsley, chive, chervil, thyme, rosemary or basil)
2 T. olive oil
Kosher salt, freshly ground pepper

Preheat oven to 450 degrees.   Combine vegetables, garlic, herbs and oil in a large bowl.   Season with salt and pepper; toss to coat.   Spread out in a single layer on a rimmed baking sheet.   Roast, stirring halfway through cooking process.   Cook until tender, golden brown, and charred in spots, about 20 minutes.   Serve warm or at room temperature.

If using peas, add in the last 10 minutes of cooking.

For an added kick (and on a whim), Chef added a bit of Champagne vinegar when he stirred in the peas.   He stated that you could also add a bit more olive oil, lemon juice or white balsamic at this point for other variations.  

I would never have thought to roast peas, but they were a perfect addition.

At this point in the dinner, people had sipped a few glasses of wine.   The questions started getting a little silly:

  • Is that a regular green onion only bigger?
  • Where do you get fresh eggs?
  • What are those potatoes called?
  • What kind of cheese did you use for the bread and garlic?

Let me give you Chef’s answers:

  • These are spring onions.   Green onions are smaller.
  • Fresh eggs can be found at a farm or the farmers market.   (Remember this was a FM dinner.)
  • Potatoes.
  • I didn’t use cheese.   That was butter.

Wow.  🙂

What accompanied these veggies?   Stay tuned for the next installment:   Rosemary Lemon Roasted Chicken

(Aside:   I recently roasted some carrots and peas from the FM along with a Vidalia onion and some thyme from the herb garden.  I threw in some red wine vinegar at the end!   I will never steam peas again!)


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