roasted root medley
I don't know about you but I tend to get sick of the same foods every week. I like variety in my dinners and thought I would switch up the ordinary roasted potato this week. Adding in other vegetables not only is more interesting on the palate but adds additional nutrients into the meal.
Ingredients:
- 1 large rutabaga
- about 10 baby turnips
- 3 beets*
- about 10 small golden potatoes
- 1 fennel bulb, stalks cut off
- about 6 carrots
- 1 onion
- 1 sweet potato
- 1 celery root
- 1 whole head garlic, separated into cloves, unpeeled
- herbs of your choice to sprinkle on top: rosemary or oregano are great on here
- salt and pepper
- extra-virgin olive oil
*You can reserve the beet greens for future cooking. They are great in soup, salad, or stir fry.
** Alternative or additional vegetables: parsnip, sweet peppers, leeks, anise, sunchokes
Instructions:
- Preheat oven to 375º
- Wash and chop vegetables to be about the size of the golden potatoes
- Peel as needed
- Place vegetables on a tray, single layer if possible
- Sprinkle herbs, salt and pepper, and a generous amount of olive oil on top
- Toss to coat
- Cook for 45 minutes to 1 hour, depending on size and type of veggies
- You can pierce some with a fork to see if they are done
This dish would be great paired with wild rice or pasta as a main course. It would also be good served with fish or meat if you are not vegetarian.