Creative Root : Learn to roast root vegetables to get the most of their earthy flavors.
“Hearty,” “robust” and “satisfyingly starchy,” these are a few words used to describe root vegetables that are harvested and eaten during the cooler months. Celery root, carrots, parsnips, turnips, rutabagas, beets and potatoes are all root vegetables that deliver a nutty, earthy flavor to recipes. Roast them into sweet treats; the variety of shapes and colors can make a ho-hum dinner platter shine, or when cooled, offer tasty finger-food snacks for hungry kids.
Tip: Consider baking some potatoes or a double batch of veggies to make the most of heating your oven.
Aromatic Roasted Root Vegetables
For a side dish or snack, try roasting chopped root vegetables like potatoes, carrots, parsnips and turnips with fresh herbs.
Adjust seasonings to fit your family’s tastes.
Serves 4-6
Prep time: 15 minutes
Cook time: 30-40 minutes
½ lb. fingerling potatoes, roughly chopped
3 heirloom carrots, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
2 turnips, peeled and roughly chopped
2 red onions, peeled and cut in quarters
1 head garlic, peeled
2 Tablespoons fresh thyme, minced
2 teaspoons fresh rosemary, minced
3 Tablespoons extra-virgin olive oil
Salt and pepper to taste
1. Preheat oven to 375°F.
2. Place potatoes, carrots, parsnips, turnips and onions in a large bowl and toss together.
3. With the side of a knife, gently smash each clove of garlic and add it to the bowl of vegetables.
4. Add the herbs and olive oil, generously season with salt and pepper.
5. Pour the seasoned vegetables onto a large roasting pan and spread in a single layer.
6.Roast vegetables in the oven for 30-40 minutes or until golden brown, gently turning the vegetables about halfway through the cooking time. Serve.
INFO BOX
Sweet Success
Oven roasting allows root vegetables’ natural sugars to caramelize and makes them extra tasty to enjoy warm or at room temperature.
Recipe by Jennifer Park
Photo by Matt Armendariz and Teri Lyn Fisher
Styled by Adam Pearson
by Matt Armendariz and Hillary Black
