Tuesday, November 12, 2013

Roasted Root Vegetables

Roasted Root Vegetables

As the evenings turn cooler, my cooking changes as well.  I am more likely to use the oven or have something simmering on the stove top all day long.  One of our favorite dinners of late has been roasted root vegetables with a green salad and some crispy bread.  You can adjust and modify this recipe according to your tastes, but my suggestion is to use a variety of root vegetables for the best flavor.  And if there are leftovers, you can always puree them, add a vegetable stock to thin, and serve as a soup the next day.

recipe after the jump

Roasted Root Vegetables
serves 6

2 yams, peeled and cut into a 1 inch dice
2 rutabagas, peeled and cut into a 1 inch dice
5 parsnips, peeled and cut into a 1 inch dice
5 carrots, peeled and cut into a 1 inch dice
1 red onion, peeled and halved, then cut into wedges
3 beets, peeled and cut into 1 inch dice
1 head of garlic, bottom sliced off
¼- ½ cup of canola oil
salt and pepper to taste

Preheat oven to 400*
Prepare all vegetables, except for the beets and garlic, trying to cut them uniformly so they cook evenly.  Toss with oil and spread on 1 or 2 sheet pans (with rims) in an even layer.

Prepare beets, keeping separate to prevent ‘bleeding’ and toss with a small amount of oil.  Spread on a separate small sheet pan, or make a tray out of aluminum foil and place foil pan on the sheet pan and pour prepared beets onto that foil tray.  Take garlic head, cut off bottom, place on a small amount of aluminum foil, drizzle a small amount of oil onto the cut side and wrap foil around the garlic head and place on sheet pan.

By now, you probably have 2 sheet pans of cut vegetables, with a section of beets and the garlic.  Place all trays into a preheated oven and roast for at least 30-45 minutes, checking after 30 minutes to see if they are browning and softening.  You might have to turn them and roast for an additional 15-20 minutes.

Remove from oven, place all vegetables into a large serving bowl, squeeze cooked garlic cloves out of skins, add salt and pepper to taste, and enjoy.


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