From the Farm: Recipes

Roasted Root Vegetables

FOUND IN: Entree, Sides on December 15, 2012

Nothing is easier than roasting vegetables, and when I am pressed for time and find myself with too many vegetables, it is my go-to solution. Once roasted, they have so many uses that I am always happy to have a large batch and none ever go to waste. Choose as many of these root vegetables as you like, or only one.

  • Beets
  • Sweet Potatoes
  • Parsnips
  • Turnips
  • Rutabagas
  • Carrots
  • Onions
  • Garlic Cloves, whole
  • Olive Oil
  • Sherry vinegar (or rice or white wine vinegar)
  • Rosemary, fresh, optional (don't use dried here)

Here's the method: Choose any or all of the above vegetables. Preheat oven to 375. Prep time: 10 minutes. Cooking time: 30 minutes, approximately.

Peel the vegetables, cut them into rather large pieces and as similar in size and shape as possible. I.e., if beets are small, I half them, but if large I quarter or cut in eights, so that all pieces cook evenly. With parsnips or carrots, I cut them on the diagonal in 1/2" wide pieces, etc. Cutting large pieces saves time, too.

In a large, wide bowl, put 2 TBS olive oil, 1 TB sherry vinegar (or substitute), 1 tsp kosher salt and a few grinds of black pepper. Swish this around a little, then add in all of the vegetables  and lightly toss them together until coated. Pour the coated vegetables into a large roasting pan, add a branch of fresh rosemary and put into the oven. Set a timer for 15 minutes.

After 15 minutes, drizzle about a tsp of honey over the vegetables and add 1 TB butter. Stir the vegetables gently. The butter and honey are to help give them a crisp, brown skin, not to over-sweeten them. By themselves, the vegetables are plenty sweet, so don't overdo it.  Check every 5 to 10 minutes until the vegetables are nicely browned and pierce easily with a knife.

What to do with them?

  • Serve them as-is, with any roasted meat, poultry or fish. Having these in the fridge makes dinner so easy!
  • Serve them as an entree with cooked greens or a salad. (So satisfying that you will not miss the meat.)
  • While warm, puree some of them, add vegetable or chicken stock, season and create a hearty soup. Serve with crusty bread. Hint: if you are planning to puree them, don't roast them too brown.
  • A puree of roasted vegetables makes an elegant side dish, or sauce, with thinly sliced pork or beef.
  • Let them cool slightly and arrange them over tender winter salad greens for an unusual and delicious salad. Dress with a little more vinegar and olive oil.
  • Slide them into a crusty roll with a slice of left over meatloaf, tomato sauce and sliced mozzarella, wrap in foil and heat. Lunch!