I love the earthy flavors of roasted root vegetables when the weather turns cold.
Yield: 4-6 servings
Time: an hour
Tools
- knife
- bowl
- rubber spatula
- cookie sheet or large baking pan
Ingredients
- ¼ c olive oil
- 1½ t coarse salt
- pepper
- additional seasoning*
- 2 pounds assorted root veggies, scrubbed and cubed, such as
– carrots
– celeriac
– parsnips
– potatoes
– rutabagas
– sweet potatoes
– turnips - ½ c red onion, roughly chopped
Directions
Preheat oven to 400.
Combine the oil and spices in the bowl, then add veggies and mix well.
Transfer to cookie sheet and roast for 50 minutes, stirring after 25.
Remove from oven and taste for doneness – the veggies should still be somewhat firm but not crunchy. Otherwise, roast another 10 to 20 minutes.
Notes
* These are great like this, or you can add different seasonings, such as Italian herbs or herbes de Provence for a Mediterranean flavor, or cumin and coriander for a bit of spice.
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