Roasted Root Vegetables

The definition of roasting is to cook (meat or other food) by direct exposure to dry heat, as on a spit. Well, I dont have spit, but I do have an oven!

My mom has made roasted root vegetables as long as I can remember. They are one of my favorite things ever (yes, I probably say that about a lot of things, but I mean it this time…and every other time, too…). This side dish, and really anything roasted, is great to entertain with because it usually takes 45 mins to an hour to roast and you can finish your makeup or pick up whatever your cat/kids/husband has knocked over while you were cooking. The second perk is that roasting is extremely easy. Toss it with some seasonings and olive oil, stir every 15-20 minutes, and an hour later – ta-da! Done!

For this recipe, about 3-4 servings, you’ll need:

  •  4 carrots, peeled
  • 1 lb small red potatoes
  • 1 onion
  • 1 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • Seasonings of your choice – I used Herbs de Provence (1 tablespoon, 1/2 teaspoon garlic powder, 1/8 teaspoon “pinch” chipotle powder)
  • 1/4 c. olive oil

You really can use any root veggie, or mix of them, that you like – potatoes, sweet potatoes (my favorite!), carrots, parsnips, etc.

Start by chopping the onion and veggies into about 1 inch pieces. The goal is to have everything about the same size so it’s finished cooking at the same time. While you’re chopping, preheat your oven to 350 degrees.

Toss it into a bowl or straight into your baking dish to mix. Add your herbs of choice, salt, and pepper. I used:

  • Herbs de provence – a great mix of dried herbs. Usually it’s made of some combination of rosemary, thyme, fennel, basil, and lavender. It’s my favorite go-to dried herb when I don’t want to pull out 5 different herb bottles of my pantry.
  • Garlic powder – as my husband says, I put garlic in everything but ice cream!
  • Chipotle powder is also one of the spices I use often, it’s great in things like chili and goes great with these veggies because it has a subtle heat and adds a nice smoky flavor.

Then drizzle with olive oil – enough to coat, but not enough so your veggies are swimming.

Place in a glass baking dish or a baking sheet and roast for 45 minutes to an hour until they are cooked through. All of the sugars will have developed and will taste amazingly awesome. Another great thing about this recipe is that you can really cook the vegetables at any temperature from 350 to 425. So, if you’re making some baked chicken (hint of my next post!) or something else at a different temperature, you can cook them both together at the same time.

I usually make extra because these are great the next morning in a scramble, frittata, or omelette and they’re also a great snack. You could even put them in a food processor and create a spread and serve over crostini or as a spread on a veggie sandwich.

Buon appetito!

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Love it!!

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