|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
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.