Holidays in JP: Secret Recipes: Ian’s Rosemary Roasted Vegetables

The Gazette asked various JP people and institutions to share their favorite holiday recipes. Whole Foods Market at 413 Centre St. offered the following:

A Jamaica Plain resident for 15 years, Ian St. Germain’s love of cooking with fresh local ingredients brought him to Whole Foods Market a year-and-a-half ago, where he has been Jamaica Plain’s Culinary Demonstration Specialist, recently having received the chain’s highest honor as a Regional All-Star in his field. An avid “foodie” and a regular at many local restaurants, Ian has been able to combine his passion for food and supporting local as our Jamaica Plain store’s Local Forager, dedicated to sourcing local products that meet Whole Foods high-quality standards.

Ian is sharing one of his popular meatless Monday dishes, Rosemary Roasted Vegetables, a savory, seasonal side that his wife and two sons look forward to during the holidays. Root vegetables like turnips, Jerusalem artichokes and parsnips are available at Whole Foods Market in Jamaica Plain locally from Vermont’s Deep Root Organic Co-op, and the addition of 365 Everyday Value garbanzo beans turns this into a perfect main course for those holiday guests with dietary restrictions, including dairy, meat and gluten-free.

Rosemary Roasted Vegetables

Serves 4-6

Ingredients:

2 cups assorted root vegetables (e.g., turnips, Jerusalem artichokes, parsnips, etc.)

2 lbs mixed fingerling potatoes, chopped

1 lb asparagus, chopped into 1-inch pieces

1 red onion, chopped

1 ½ pints of grape tomatoes, halved

4-10 cloves garlic (depending on preference), roughly chopped

1 cup mushrooms, sliced (optional)

15 oz can of 365 Everyday Value garbanzo beans, drained and rinsed

3/4 oz package fresh rosemary

1-2 tbsp 365 Everyday Value extra-virgin, cold-pressed olive oil

1 tsp crushed red pepper

1 tsp smoked paprika

Salt and pepper to taste

Method:

Preheat oven to 350F. Combine all vegetables in a bowl, drizzle with olive oil and add seasoning. Remove the stems from the rosemary and sprinkle the leaves over the vegetables.Toss together and put mixture in a 9-by-13-inch rectangular glass baking dish. Place in oven for 25 minutes, uncovered. Remove, stir and taste. Adjust seasoning if necessary, and return to oven. Bake for another 20 minutes or so, until the tomatoes have shrunk and the potatoes are cooked. Serve hot and enjoy!