Roasted Root Vegetables

roasted rootsNeed a simple, yet elegant meal? Roast up some root vegetables. There are many Michigan root vegetables available now: parsnip, potato, sunchokes, rutabaga, sweet potato, carrot, and beet. I use about 3 pounds of root vegetables. There’s no need to peel the potatoes, sunchokes, or carrots; they’re just fine just washed.

Preheat the oven to 425 degrees. Then, prep the roots by cutting them depending on the size and shape of the vegetables, cut them into one-quarter to one-half inch disks or one-half to three-quarter inch chunks. Put them into a 9 by 13 baking dish. Stir in one-half cup of extra virgin olive oil, coating the pieces.

Bake them covered for a half hour while you are prepping other ingredients. Depending on availability, I add in chopped red bell or other peppers, four minced shallots, and a handful of fresh herbs or a sprinkle of dried herbs. The kind of herbs depends on what I have around, but rosemary, chives, oregano, and thyme all work well.

After the half hour, add the other ingredients to the pan and bake another 45 minutes for 1- 1/4 hours total – or until the vegetables are all soft.

As you serve, pour a dash of balsamic vinegar on top. I serve this with hearty Michigan bread for a warm me up meal. You can also puree it in a blender and use it to stuff home-made ravioli.

MI root vegetables

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