Recipes with Raviv: Episode 5 -Brighten Up Dinner with Oven Roasted Veggie Bliss
This Week’s Feature: Oven Roasted Veggie Bliss
Do you ever feel like you’ve fallen into a cooking rut? Maybe your family complains that you're cycling through the same three meals—or you’re just not feeling inspired in the kitchen. Whether you’re looking to shake up your weekly menu, embrace healthier habits, or just enjoy a little more flavor at dinnertime, Recipes with Raviv is here to help.
We’re thrilled to bring you Episode 5—another kosher-friendly, flavor-packed recipe from Debra Raviv, Crown Market’s managing partner and culinary expert. Every Sunday, we'll introduce a new dish that’s easy, nutritious, and exciting for the whole family. Plus, every ingredient is available right here at Crown Market—no guesswork, no hassle.
This Week’s Feature: Oven Roasted Veggie Bliss
Need a midweek meal that’s vibrant, satisfying, and simple to make? Meet Oven Roasted Veggie Bliss, a colorful medley of butternut squash, red onion, tri-color carrots, and red bliss potatoes, all roasted to perfection with a zingy lemon-garlic marinade. These tender, caramelized veggies work wonders as a side dish, or stand confidently on their own as a vegetarian main.
Everything You Need—Right at Crown Market
Stop in this week to grab all your ingredients—from fresh produce to pantry staples like olive oil, garlic, and lemons—right here at Crown Market. No extra stops, no extra effort. And if you’d like some kosher or dietary modifications, our friendly team is always happy to help—you can ask in-store or reach out online.
Why You’ll Love Oven Roasted Veggie Bliss
Simple prep, bold flavor – Minimal chopping, maximum taste.
Nutritious + comforting – Full of fiber, vitamins, and naturally gluten-free.
Versatile leftovers – Add to salads, wraps, or mix with grains for tomorrow’s lunch.
Ingredients
Ingredients:
Vegetables (all cut to similar size):
2 cups butternut squash, peeled & cubed
1 large red onion, wedged
2 cups tri-color carrots, peeled & chopped
2 cups red bliss potatoes, quartered
Marinade:
½ cup olive oil
Juice of 1 lemon
Zest of 1 lemon
3 cloves garlic, minced
Salt & pepper, to taste
Instructions:
Preheat the oven to 425 °F. Line a sheet pan with parchment paper.
Cut your vegetables into similar sizes for even roasting.
Make the marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
Toss the veggies in the marinade until evenly coated.
Arrange in a single layer on your prepared pan—avoid overcrowding.
Roast for 30 minutes, turning once halfway, until tender and caramelized.
Serve hot, either as a side dish or a hearty vegetarian main.
Here’s a printable version:
Raviv’s Bonus Tip
Make extra—you’ll thank yourself later. Leftovers taste amazing tossed with quinoa, folded into a frittata, or wrapped up with hummus for a healthy lunch on the go.
Get Cooking
Swing by Crown Market this week to grab your ingredients, then check back here or on our social feeds every Monday for your next favorite weeknight dinner. Follow us on Instagram and Facebook @TheCrownMarketWH and tag your dish with #RecipesWithRaviv—we can’t wait to see what you create!
Here’s to breaking out of the dinner rut and making mealtime a little more blissful.
