Roasted Root Vegetables

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable — the result of a chance hybridization of turnips and cabbage. Like carrots, they’re low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

INGREDIENTS

  • 2lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
  • 1medium onion, peeled and cut into 1/3 inch wedges
  • 1tablespoon olive oil
  • salt
  • 1head garlic, separated into cloves and peeled
  • chopped fresh herb, like rosemary
  • balsamic vinegar
  • vinegar (optional)

DIRECTIONS

  1. Heat oven to 400 degrees.
  2. Place the root vegetables and onion in a roasting pan.
  3. Toss the vegetables with the olive oil and salt to taste.
  4. Do not crowd the vegetables.
  5. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
  6. After 30 minutes, scatter the garlic cloves in with the vegetables.
  7. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
  8. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
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