Roasted root vegetables
Ingredients: root vegetables (carrots, parsnips, turnips, radish, daikon, celeriac, rutabaga, beets, kohlrabi), garlic (cloves with skin on), olive oil, fresh rosemary or thyme
Preparing: Cut root vegetables: cut the ones that take longer to roast (e.g., beets, turnips, daikon, celeriac) in smaller pieces than the ones that take less time to roast. Throw in whole cloves of garlic still in their skin. Drizzle with plenty of olive oil, (could add a bit of broth to the roasting pan for a moister roast), some fresh rosemary or thyme sprigs, s+p, and roast in 400 degree oven for about 1 hour. Test various veggies for doneness before pulling out of the oven.
Eating: As is.
Dish history: Made this for our October-fiesta supper as well. Easy and a great way to showcase all those roots.
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