After making a delicious root vegetable soup the other day, I found myself with lots of leftover vegetables. This time of year, root veggies offer a wealth of nutrients and fiber and will stop a sweet tooth in its tracks.
When roasted, roasted root vegetables are colorful, crisp on the outside, warm and creamy on the inside and loaded with flavor. They’re perfect as a side (I had them with a fritatta) or even piled on top of a bed of salad greens. And no worries about what you have on hand. This time around, I didn’t have sweet potatoes, which are my favorite, so I used parsnips, rutabegas, beets, and fennel. The result was still sweet like candy and I didn’t even miss the sweet potatoes!
Roasted Root Vegetables
Any combination of the following:
Onions, Shallots, Leeks
Sweet Potatoes, yams, or white potatoes
1 – 2 T olive or grapeseed oil
Sea salt and freshly ground black pepper
Wash, peel, and chop the vegetables into uniform, bite-sized pieces. Place them in a large bowl and add the garlic, oil, and salt and pepper to taste. Combine well then spread the mixture onto a pan or in a baking dish. Roast at ~400°F for 30 minutes, turn the veggies over and roast an additional 15 minutes, or until tender.