Have you noticed that in the summer the vegetables such as tomatoes, cucumbers, eggplant, zucchini, and summer squash are more watery or “fruity”? Then, in winter, we tend to see more “rooty” vegetables such as potatoes (which are actually a tuber, not a root), turnips, carrots, onions, etc?
Winter veggies seem to be more hardy and dense, perhaps, for more “stick-to-the-ribs kinds of dishes such as stews and casseroles. Today’s recipe uses root veggies that I roasted instead of stewed, giving them a crispier taste. You can use whatever roots you like and even throw other non-root veggies, if you like.
Utensils: Cutting board, bowl, roasting pan
Prep. Time: 15-20 min.
Cooking Time: 30-40 min.
4 cups scrubbed, peeled, and cut veggies that include:
1-2 carrots cut into circles or at an angle into ovals
1 small turnip cut into crescents
1 onion or leek, sliced about ½” thick
one sweet potato cut into ½” slices
1 parsnip, sliced into 1/2 “circles
1-2 garlic cloves or 1 shallot, sliced
2-3 Tbl. olive oil
salt & pepper to taste and/or your own herbal blend*
1. Preheat oven to 400 degrees F.
2. Cut veggies into similar sizes and thicknesses as much as possible so all of them are tender at the same time when roasted.
3. Place cut veggies in a large bowl and toss with 2 T. olive oil and spices.
4. Spread out in a roasting pan or cookie sheet. (You can brush a little oil on the pan if you wish.)
5. Bake until veggies are fork tender and crispy. The time will depend on the thickness of your veggies and/or how crisp you like them, so check after 25 minutes and every 5 minutes thereafter, tossing them to bake all over.
6. Serve with a green salad, since there are no green foods in the roasted veggies. (See photo below.)
Variations: Feel free to add sliced cauliflower or mushrooms or, other non-rooty vegetables. If the veggie is not dense, add about halfway through the roasting. I also added tempeh that I pan fried on top of the stove for a complete meal-in-a-dish.