Now that it is autumn, nothing is in season more than root vegetables. They are a GREAT accompaniment to any meat/fish or poultry.
Roasted Root Vegetables are easy to make, healthy to eat, and flexible, in that you can use almost any root vegetable. Here’s how I make them, and people can’t believe they’re eating something so healthy!
Take any favorite root vegetables:
- Potatoes
- Sweet Potatoes
- Turnips
- Parsnips
- Carrots
- Beets (if you do beets, keep them in a separate bag or you’ll have pink veggies! LOL)
- add other favorites: small halved Brussels sprouts, diced onion, rutabaga
I use a chopper that makes small squares. They are available online and most kitchen stores. Here’s an example of one.
I use the larger setting to make even sized squares. I put them all in a ziploc bag with olive oil, salt, pepper and rosemary. Shake it up. Thyme is another spice that works really well with these combos. Use paprika or pepper if you want. Add garlic. There is no wrong way to season, use what you love. If you love chopping, chop by hand, just try and keep the squares pretty even.
Roasting caramelizes the natural sugar in the vegetables and makes them much tastier than sauteed or boiled. MUCH better!
Put the veggies in a HOT oven for 20-25 minutes, you want them spaced far enough apart so they brown all around. I use a large baking pan:
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- Here, ready for oven
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- Once cooked, they should be brown on edges.
