Paula Wolfert’s Roasted Vegetables With Garlic and Herbs Recipe (2024)

The cook time is too long for my taste, for some of the veggies. I do the first 30 min for the potato, onion and garlic. Then I add the zucchini, yellow squash, tomato (I prefer cherry tomato) and brussel sprouts in place of celery (just personally not a fan of roasted celery) toss well and roast additional 20-30 min depending on how well you like your veggies. Delish!!

Love your recipes, but please be more realistic with regard to PREP time. Just peeling un-blanched tomatoes in this recipe took more time than indicated overall. I get that you want to make recipes appear quick and simple, however, some of us plan our REAL evening time around this and I have found that I truly have had to add 1/2 an hour, at least, to the TIME, and I am a seasoned cook with all the great tools! Your recipes are great, but let's work on the reality of time to prepare!

why does this have 656 calories?

An AMAZING launching-point for a "whatever you've got in the fridge" dinner. I used tons of squash, sweet potato, onion, garlic, mint, celery, and tomatoes, with salt, pepper, and olive oil. I stuck three frozen chicken breasts at the bottom of the heaping pile, and covered all with aluminum foil (looked like a turkey). 30 minutes at 450 degrees, and another 30 at about 350 (didn't stir it halfway). I LOVE IT. Will make frequently with whatever's in season/on special.

Seems to me this would be ready in half the time if the potatoes and onions were sliced thinly and spread on a large, oiled, cookie sheet. I have done similar recipes, and found that layering the veggies prolongs the cook time. It's better to have two or three large, flat pans (with 1/2 inch sides) for separately roasting the veggies that take the longest time.

Turned this into a one-dish meal by draping a filet of fresh cod over the vegetables about 15 minutes before the end. Also added some whole garlic cloves and used San Marzano canned tomatoes and red bell peppers. No sugar needed for the tomatoes, with the onion and peppers adding plenty of sweet notes.

This is a wonderful dish! May also add chopped peppers and if to your liking and a chili.

Could it be that the 656 calories refers to the entire dish, not just one serving - looks like a mistake to me. There's no way this entire dish has 3,936 calories!

In season, little white (hakurai) turnips, also peeled and cut into wedges. Or radishes, treated the same way - they get sweet when roasted.

So true, but I must confess to enjoying the lazier "throw it all in the pan at once" + "bake it undisturbed for a half-hour (x 2)" approach. - Gives me a welcome chunk of time to prep the rest of the meal while enjoying a glass of wine, plus just one baking dish to wash.

1/4 cup olive oil is 477 calories

Use cherry tomatoes and you're home free!

A superb mix of seasonings transform this dish from any other roasted vegetables I have had. Very appetizing.

Nothing is more interesting than potatoes:)

My family loved this. The garlic, mint, parsley, and dill flavors combined to make this completely delicious. I even screwed this up by putting the second tomato layer on top of the herbs. No matter. This is definitely entering the rotation.

I made this the day before (weekend meal prep) and then reheated the following day with some eggs (like shakshuka). It was fantastic--summer in a dish. Would make again, though agree with what other commenters said that it was more intensive than expected due to tomato peeling. Next time I might just roast everything, then add some nice canned chopped tomatoes for the last 20-30 minutes.

1 sweet potato2 zucchini 1 yellow squashCooked with about 1 Tbs lemon juice, lemon rind, parsley, four springs rosemary, paprika, salt pepper, olive oil on bottom of the pan.30 min @ 400Mix30 min @ 415

1 sweet potato2 zucchini 1 yellow squash30 min @ 40030 min @ 415

also use whatever is available for this and do not peel tomatoes. sometimes add mozarella to leftovers. almost better on day 2!

Less oilLess cooking timeAdd Brussels sprouts

Carrots potatoes fennel zucchini mushrooms red onion canned tomatoes

added carrots, already cooked rice pilaf and japanese potatoes. pretty good. Will make again.

Made this wonderful dish last night as a side to grilled chicken. Today I took about a 3/4 cup of the leftovers, added 1 cup of Clamato Juice [or tomato juice] heating it to make a quick vegetable soup. Yum!

8/21/2018 - I made a variation of this without the potatoes or tomatoes. I used yellow squash, green & yellow peppers, okra (split) and onion, but basically as written with oil and herb mixture. It was quite yummy roasted in a casserole dish rather than a sheet pan. This is a handy formula to use up stray veggies a'la Sam Sifton "no recipe Wednesday".

I added three medium sized golden beets cut into a medium dice plus 10 ouces of mushrooms (white or crimini) cut into large pieces (depending on size in half or quartered) and instead of cutting the onions into wedges I cut them in a large dice. Lastly; in addition to the minced garlic I also added 7-10 whole peeled garlic because I love roasted garlic.

Made to specifications this is a fantastic dish. Peeling tomatoes removes plenty of the pectin, removes a piece of the tomato that does not break down and could be bitter. Cooking time is perfect but important to redistribute the veggies. I included chopped mushrooms, spring onions, three chopped carrots and a yellow and green squash. Made some Italian sausage for the meat eaters and the main dish thrilled the veggie eaters.

Really good recipe for roasted vegetables with a great flavorful taste. Have to confess that I did not use tomatoes. Probably due to the fact it's winter. I did use sundried tomatoes though. Omitted the celery as I'm not much of a fan outside of dressing. Everything else was per the recipe. Used mint out of the choice of marjoram or mint. 30 minutes at 375 then 35 minutes at 400. Will definitely use this many times in the future. Thanks

Classic Greek dish you'd find everywhere there. And like most Greek dishes, they are labor intensive and require long cook times. Where would the fun be if they weren't?

I sliced the tomatoes without peeling them. next time I won't peel the potatoes either. I used dried dill and mint and added feta at the end. Add mushrooms and Kalamata olives next time. This is very tasty and will be done many times in our home. I put it in the oven while it was still preheating. The time after it came to heat was 1 hour.

Wonderful with roast chicken. I did potatoes and carrots for 20 minutes before adding rest of veggies. Also used whole cherry tomatoes as suggested by another reader. A definite keeper!!