At this point in winter and early spring, we are scavenging and scrounging at the bottom of the root cellar for those last good looking carrots, potatoes, parsnips, beets, and root veggies. And what else can you do with them? Here is my favorite recipe which can be modified to your tastes or what is in your cupboards.
I love roasted root veggies! Beets, squash, carrots, celeriac, potatoes… the list goes on! There were always carrots and potatoes when we picked up a Winter CSA (community supported agriculture) share, and on other trips, beets, golden beets, parsnips, turnips, celeriac, sweet potatoes, brussels sprouts and cabbage take on such a new level of delicate sweetness to their normally grounded flavors. Celeriac is a bit ugly, but has become my favorite addition to our medley. Carrots should not be overlooked; when roasted and herbed and salted they are not only bright and beautiful but are a savory “french fry” substitute. Try them in orange, purple, red, white and yellow! I typically add a roasted garlic head if I have it because who doesn’t love sweet roasted garlic!? You can smash the buttery garlic paste on your roasted veggies with salt, pepper and herbs, dressing them completely, or just on a piece of baguette or toast to companion with your meal. YUM. Yes you will smell like roasted garlic, but man, I’m pretty sure it’s worth it. Roasting quartered red onions partially caramelizes them and adds a beautiful layer to the medley. I very often bake double sheet pans of this for even single layer baking. Roasted veggies complement a Roasted Chicken Dinner as well as in a salad or in a wrap or in an omelet in the morning.
AMY’S ROASTED ROOT VEGETABLE MEDLEY
- Start by looking in your veggie drawer, or root cellar, or at the farmers market. Pick out 3-4 lbs of hearty winter vegetables (parsnip, celeriac, cabbage, sweet potato, potato, carrot, turnip, rutabaga, beet, Jerasualem artichoke) and chop into half inch cubes
- 1 head of garlic, chop the top 1/4 inch of the head off and dab a little oil on the open cloves and wrap in tin foil to throw in with the roasted veggies for the entire cooking time, or peel and finely dice and toss over the roasted veggies halfway through cooking.
- 1 medium onion, peeled and cut into 1/3-inch wedges (or your favorite kind of onion, I like red because it adds another color to the medley!)
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste (I like ~1 teaspoon of salt)
- fresh herbs, such as 2-3 sprigs of fresh rosemary, thyme, or sage (or 1-2 teaspoons dried herbs per your preference)
1. Heat oven to 400° F and prepare vegetables per indications above.
2. Place the diced root vegetables and onion wedges in a roasting pan or any pan that will hold them in a single layer.
3. Drizzle the olive oil over the vegetables and onions and massage to coat them well. Leave the vegetables in one even layer and sprinkle with salt and pepper.
4. Roast the vegetables for 20 minutes and use a wooden spoon or turner to stir the vegetables. If you have two pans rotate them from top to bottom and front to back. Check the vegetables again in 20 minutes and stir them to cook until they are evenly browned. After 45-50 minutes they should be tender and done.
5. Before serving, add a sprinkling of fresh chopped herbs.