Colonial Garden Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Prep the vegetables

Peel and cut carrots on the bias into 1/2-inch thick pieces to yield about 2 cups; halve any large carrots to reach 4 cups total. Halve fingerling potatoes lengthwise (leave small ones whole) so pieces are roughly uniform, totaling about 3 cups. Core and seed the red bell pepper, then cut into 1-inch pieces. Trim zucchini and cut into 1/2-inch half-moons (about 2 cups). Peel and quarter the red onion. Smash the garlic cloves lightly with the flat side of a knife and leave whole or halved if large.

Toss and season

Place all prepared vegetables and garlic in a large bowl. Drizzle with 3 tbs extra-virgin olive oil, sprinkle with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Toss thoroughly so all vegetables are evenly coated.

Arrange and roast

Spread the vegetables in a single layer on the prepared baking sheet with space between pieces (use two sheets if necessary to avoid steaming). Roast in the preheated oven for 20 minutes. After 20 minutes, use a spatula to turn the vegetables so they brown evenly; continue roasting another 10–15 minutes until vegetables are tender and caramelized at the edges. Total roasting time ~30–35 minutes depending on oven and vegetable size.

Check doneness

Test a potato and a carrot piece with a fork — they should be easily pierced and slightly caramelized. Remove from oven and transfer roasted vegetables to a large serving bowl (discard or reserve roasted garlic skins as desired).

Make the dressing

In a small bowl or jar, whisk together 1 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp honey or maple syrup, and 1 tsp sherry or white wine vinegar. Slowly whisk in 2 tbs extra-virgin olive oil until emulsified. Season with a pinch of salt and a few cracks of black pepper to taste.

Prepare herbs and zests

Finely chop 2 tbs fresh parsley and thinly slice 1 tbs fresh chives. Strip thyme leaves from stems to yield about 2 tsp. Grate 1 tsp lemon zest and 1 tsp orange zest.

Dress the vegetables

While the vegetables are still warm, drizzle the citrus-herb dressing over them and gently toss to coat evenly. The warmth helps the flavors meld.

Finish and serve

Scatter the chopped parsley, thyme leaves, chives, and citrus zests over the dressed vegetables and toss once more. If using, sprinkle 1/4 cup toasted almonds or pine nuts for crunch and/or 1/4 cup crumbled feta or goat cheese for creaminess. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Serve warm or at room temperature.