Recipe

Roasted Root Vegetables Recipe

Add Step-by-Step Photos	Xerxes / All my dishes 8 months, 4 weeks ago There are dozens of underground comistibles, and they are starting to make a comeback. They are relatively inexpensive and very nutritious. Root vegetables have long been a standard staple in my family Prep:20m Cook:45m Servings:6	Xerxes
	nutritious

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Fans

morninlite

bluewatera

marmay

joe1155

Ingredients

1 large russet potato

1 large yam

2 large carrots

2 medium turnips

1 large swede

3 medium parsnips

1 large beet

1 diakon radish

(feel free to add or subtract any, or subsitute others like taro root or celeriac

1 large yellow onion, sliced

1/3 cup olive oil

salt & pepper to taste

minced fresh parsley

Directions

Peel all vegetables except the onion, and cut into 1/2" cubes. place in a large pot with just enough water to cover. Salt the water and bring to the boil

Meanwhile, sautee the onion in some of the olive oil till it just starts to carmelise.

Once the vegetables are boiling, cover and reduce the heat. Simmer for about 10 minutes (parboiled) Preheat oven to 425 degrees

Remove root veg from heat and drain excess water. Holding the lid on the pot, shake the vegetables till the edges have become roughened up a bit.

Turn out the root vegetables into a heavy baking pan. Add the onion, and the remainder of the olive oil. Salt & pepper.

Stir all these till everything is well coated with olive oil.

Roast in oven, stirring once or twice, till browned and crisp, about 40 minutes

Garnish with fresh chopped parsley and serve

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Comments

joe1155 8 months, 4 weeks ago said:
I really like roasted vegetables. I roast them under a chicken on a rack to let the juices from the chicken mix with the juices of the vegetables. Your combination of vegetables sounds great!

marmay 8 months, 4 weeks ago said:
I think the only way to eat vegetables are roasted! They become so sweet. I love your variety.

bluewaterandsand 8 months, 4 weeks ago said:
Sure sounds fantastic! I like everything that you have in there.

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Alterations

barbiemensher 8 months, 4 weeks ago said:
Awesome! I serve roasted roots at just about every occasion I can come fall but may I suggest that you skip the boiling altogether - simply coat with olive oil, season with coarse salt and cracked black pepper and throw them directly in the hot oven for a good hour, shaking them once half way through cooking. That way you preserve a lot of the vitamins and minerals and you wind up with gorgeous, deep roasted caramelization. Food for thought, n'est ce pas?

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