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Roasted Root Vegetables

Roasted Root Vegetables
Roger DoironWritten by Roger Doiron
Fri, 11/05/2010 - 10:45am

By choosing different veggies, you can make a different version of this recipe every week this fall.

Ingredients: 

3 to 4 carrots, peeled
3 to 4 parsnips, peeled
1 large sweet potato, peeled
2 to 3 potatoes
3 tbsp good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste

Instructions: 

Preheat oven to 425 degrees Fahrenheit. Cut all the veggies into similarly sized pieces. Place all the cut vegetables in a single layer on a baking sheet. Drizzle with olive oil and toss well so all pieces are lightly coated. Add salt, pepper and herbs to taste. Roast for 25 to 35 minutes until all the vegetables are tender, turning once. Garnish with fresh herbs.

Yield: 
6 servings
Source: 

Photo and text: Roger Doiron

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One of Our Favorite Ways to Use Winter Root Crops!

By: kitsapFG on Wed, 11/09/2011 - 8:31am
kitsapFG
I roast vegetables in the fall and winter on a regular basis - following this recipe for the most part as it turns out, although I generally am just winging it. The roasting process carmelizes the vegetables and brings out a certain natural sweetness that is just - Yum!

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