Usually, it’s plenty to toss veggies for roasting with just olive oil, salt, and pepper. But adding lemon—whole slices, peel and all—and rosemary sends this combination over the top. (For more about roasting vegetables, see this post.)
Serves 2 to 4
- 1/2 pound Brussels sprouts, trimmed and quartered (or cut into 6ths if large)
- 1/2 pound small potatoes, red, white, or a combination, cut into 1/2-inch wedges
- 1/2 lemon, ideally Meyer lemon, cut into 1/8-inch slices
- 1 1/2 teaspoons chopped fresh rosemary
- 1/4 cup extra virgin olive oil, divided
- 3/4 teaspoon coarse kosher salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 1/2 red onion, halved (into quarters) and sliced
Preheat the oven to 425°F.
In a large bowl, combine the Brussels sprouts, potatoes, lemon, rosemary, 3 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper. Arrange the mixture on a large, rimmed baking sheet, spreading it out in an even layer. Roast until the vegetables are tender but not yet browned, about 10 minutes.
Meanwhile, use the same bowl to combine the onion, remaining 1 tablespoon of olive oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
Add the onion mixture to the baking sheet, toss, and rearrange in an even layer. Continue roasting until the vegetables are nicely browned, about 10 minutes. Serve hot.