Thursday, December 30, 2010
Roasted Root Vegetables
Well, here it is, my first recipe post! It is a simple and perfect side dish for completing a meal.
Cooking is hardly ever an exact science as this recipe can attest to. The ingredients and ratios can be adjusted to suit your tastes. I added beets, but you can leave them out if you like. You can also add potatoes and onions.
1. Preheat oven to 450°
2. Peel and cut into equal bite size chunks:
4 medium yams
2 medium parsnips
2 medium rutabagas
3 small-medium beets (I boiled these first for about 20 minutes until they were slightly tender and then peeled them, but I am not sure if this is absolutely necessary)
3. Toss in heavy roasting pan with olive oil (3 T. or enough to nicely coat) and sprinkle with salt. Make sure that the veggies are in a single layer.
4. Roast for 30 minutes, stirring every 10 minutes.
5. Sprinkle with freshly ground pepper and fresh or dried herbs (oregano, rosemary, and tarragon are tasty options). Roast for an additional 15 minutes or until vegetables are tender and nicely browned.