Roasted Vegetables with or without Fish or Meat

A spectacular way to take advantage of vegetables in season, since the technique remains the same whether you use root vegetables or anything else. Vary it depending on what you’ve got, but remember that cooking times will be shorter for more tender vegetables and longer for sturdier ones. This recipe makes a wonderful bed for any fish, chicken, or meat, which can be cooked right on top of the vegetables.

½ pound waxy potatoes

½ pound carrots

½ pound celery root, turnips, or rutabaga

½ pound parsnips or beets

1 medium onion, chopped

3 tablespoons olive oil, plus more as needed

Salt and freshly ground black pepper

1 tablespoon minced garlic

1 tablespoon fresh minced rosemary or sage (optional)

½ to 1 pound fish fillets, chicken breasts or tenders, boneless pork chops, or lamb ribs, divided in 4 portions (optional)

Juice of 1 lemon (optional)

1 Heat the oven to 450°F. Trim and peel the vegetables as necessary and cut them into 1-inch cubes. Mix them together in a large roasting pan or baking dish, along with the olive oil; sprinkle with salt and pepper.

2 Roast the vegetables for about 20 minutes, stirring once or twice, until they’re just beginning to get tender. Add the garlic and herb if you’re using it; toss to combine.

3 If you’re adding fish, chicken, or meat, lay it directly on top of the vegetables, brushing with some of the oil from the pan. Sprinkle with salt and pepper and return to the oven for another 8 to 15 minutes, depending on what you’re cooking, basting once or twice with the pan juices. Taste and adjust the seasoning; add the lemon juice if you like, and serve.