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Roasted Vegetables
Oct. 12th, 2008 04:30 pmI love them. I found out how easy they were by accident.
Seriously. Cut up your root vegetables in chunks (about an inch (two to three centimeters) square). Any root vegetable you like will do. Drizzle enough olive or other oil to coat. Salt or spice if you like. I usually use a little salt, but I've also used cinnamon on turnips.
My current batch is beets and vidalia onion. I've done carrots and garlic before. Shallots with turnip is nice, and celery root and leek is very Belgian. Or you can do a turnip, carrot, beet, celery root mix and leave out the allium family all together.
Bake on a cookie sheet in a 400F oven for 45 minutes to an hour. If the chunks aren't soft, leave them in longer.
Seriously. Cut up your root vegetables in chunks (about an inch (two to three centimeters) square). Any root vegetable you like will do. Drizzle enough olive or other oil to coat. Salt or spice if you like. I usually use a little salt, but I've also used cinnamon on turnips.
My current batch is beets and vidalia onion. I've done carrots and garlic before. Shallots with turnip is nice, and celery root and leek is very Belgian. Or you can do a turnip, carrot, beet, celery root mix and leave out the allium family all together.
Bake on a cookie sheet in a 400F oven for 45 minutes to an hour. If the chunks aren't soft, leave them in longer.
