Friday, January 13, 2012
Oven Roasted Root Vegetables
I have really gotten into roasting veggies recently, see the recipe for Quick Roasted Brussels Sprouts from Farmgirl Susan that I made last week, yummy!! I am trying to do better about eating in season and decided to roast some root vegetables the other day to go with our leftover ham. I was actually able to buy some of the vegetables at the Farmer's Market. :) This turned out really good, it is very quick and easy to make, and is a healthy side dish if you use olive oil. Adjust quantities and types of vegetables depending on what you like, have available, and how many you are cooking for.
Roasted Root Vegetables
1 sweet potato, peeled and cubed
1 or 2 red or white potatoes, cubed
1 or 2 carrots, peeled and cubed
1 or 2 parsnips, peeled and cubed
1 turnip, peeled and cubed
1/2 of a rutabaga, peeled and cubed
1/2 of a large onion, chopped (optional)
2 tablespoons olive oil
1/2 to 1 teaspoon salt
1/2 teaspoon Seasoned Pepper
Preheat oven to 450 degrees. Place all ingredients into a baking dish and mix well.
Roast for 30 to 40 minutes, depending on the size of the vegetables, stirring once or twice until done and nicely browned.
Roasting vegetables brings out their natural sweetness and makes them oh so good!
I'm linking up to the Farmgirl Friday Blog Hop hosted this week by Heidi at My Simple Country Living. Thanks Heidi! :)