Roasted Root Vegetables
I'm listing the vegetables I used, but you can change the proportions, or use other vegetables. Celeriac, beets, shallots, turnips or sweet potatoes could be added or substituted for any of the vegetables I used; I selected these just because I was doing a bit of a clean-out of the vegetable drawer and there they were. You can add dried or fresh herbs to taste. I think some coriander and cumin would be good with this, or sage and savory.
2 or 3 medium carrots
1 parsnip
1 parsley root
1 cup rutabaga slivers
2 to 3 tablespoons sunflower seed oil
sea salt & pepper
Preheat the oven to 350°F. Peel the vegetables and cut them all into long thin slices or slivers. Toss them in the oil and season generously with the salt and pepper, and put them in a large shallow baking dish - ideally they will be in a single layer. Add a quarter cup of water or so, and put them in the oven to roast. Roast them for 50 minutes to an hour, stirring once or thrice, until they are soft and slightly browned around the edges. The water will steam them a bit and make sure they are soft before they start to brown.
2 or 3 medium carrots
1 parsnip
1 parsley root
1 cup rutabaga slivers
2 to 3 tablespoons sunflower seed oil
sea salt & pepper
Preheat the oven to 350°F. Peel the vegetables and cut them all into long thin slices or slivers. Toss them in the oil and season generously with the salt and pepper, and put them in a large shallow baking dish - ideally they will be in a single layer. Add a quarter cup of water or so, and put them in the oven to roast. Roast them for 50 minutes to an hour, stirring once or thrice, until they are soft and slightly browned around the edges. The water will steam them a bit and make sure they are soft before they start to brown.
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