Roasted Root Vegetables
IntroductionThis recipe sings of the fall and early winter harvest.
This recipe sings of the fall and early winter harvest.
1 T olive oil
1 red onion, sliced
4 cloves garlic, peeled and cut in half
2 carrots, peeled and diced
1 turnip, peeled and diced
1 yam or sweet potato, peeled and diced
2 parsnips, peeled and diced
1 t dried rosemary
1 t dried thyme
1 pinch salt
1/2 t black pepper
1 T balsamic vinegar, optional
Take advantage of the local farmers market and buy whatever root vegetables they have. I like a bite to the vegetables, so I drizzle a small amount of balsamic vinegar over the vegetables while they are still hot.This side dish is quite affordable: about 60 cents a serving for the vegetables!
Makes 8 servings (1/2 cup).
Member Ratings For This Recipe
I added brocolli, carrots, celery, portabella mushrooms, granny smith apples,used fresh herbs plus basil, omitted the salt, added cayenne pepper, used vegetable stock instead of olive oil, and baked it in a covered baking dish at 350 for 1 1/2 hours or until tender. The flavors are combined YUM! - 12/16/09
started using a recipe like this years ago - now family favorite but not considered "a diet food"! To control the amount of oil used (and unnecessary calories) - chop the vegetable in to 1" pieces, put in gallon bag with 2-3 tbls oil, let sit for an hour, rotate bag to distribute thinest oil layer - 12/25/09
Great way to make use of end-of-season CSA veggies (beets, turnips, parsnips, taters, squash, etc). I switched to my favorite seasonings (cumin, corriander, allspice and cinnamon) to give it a bit more kick. Also chilled veggies in spices and oil in a ziploc before cooking to increase the taste. - 11/1/10