Roasted Root VegetablesPosted: 11/21/2011
It’s a gloomy, rainy Sunday here in sunny Southern California. I actually love it this way. Thanksgiving is only four days away and the damp, chilly air is bringing back memories of former Thanksgivings growing up on the east coast. The word that comes to mind when I think of this holiday is “home”. When I went away to college and then when I moved to Los Angeles, I always went “home” for Thanksgiving to my parents house. No matter how busy everyone’s lives were, we always came together for Thanksgiving.
It’ funny, because I’m not really big on holidays. Halloween and Valentine’s Day are just another day to me. But Thanksgiving is a holiday that has a special place in my heart. It just does.
I wanted to share this roasted root vegetable dish. It’s very easy to make, doesn’t require a lot of time, and the results are quite delicious. Roasting these vegetables brings out their natural sweetness. There’s no exact measurements here as you can make this for 2 people or ten.
Roasted Root Vegetables
- baby carrots, peeled
- beets, any color, peeled and sliced into 1″ slices
- parsnips, peeled, cut into 1″ slices
- leeks, white part only, cut into 1″ slices
- onion, cut into 1″ slices
- yukon gold potatoes or sweet potatoes, peeled, cut into 1″ slices
- olive oil
- salt & freshly ground pepper to taste
- rosemary, finely chopped
- garlic, finely chopped
- Preheat oven to 400 degrees F.
- Place all the vegetables in a baking dish. Drizzle with the olive oil, enough to coat all the vegetables. Season with Kosher salt and freshly ground pepper. Toss.
- Cover dish with foil and bake for 20 minutes.
- Take dish out and toss vegetables with the garlic and rosemary. Place dish back in oven uncovered for another 15-20 minutes, or until you can pierce the vegetables with a fork. Do not over-bake, you don’t want the vegetables too soft.