A serving dish of naturally gluten free roasted root vegetables.

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Description

Roasted root vegetables are a perfect autumn or winter vegetable dish. They are appropriate beside an extravagant prime rib dinner or an everyday meat loaf. Vary the herbs to go with your menu and enjoy this dish until spring.

Years ago a friend brought this dish to a potluck dinner and I’ve been making it ever since. We call them Colin’s Roasted Vegetables. I thought it was way more interesting and delicious than the usual store bought veggie trays at a potluck, plus it goes with everything.

Seasonal Strategy

When I dig up carrots and beets from my garden in September I know it’s time for oven roasting vegetables. Of course I buy all kinds of root vegetables too. Produce shelves are stocked with a mind boggling array of foods flown from all over the globe making it hard to know what’s in season. If your grandmother had a garden you might remember what she grew or you can simply pay attention to what foods have the largest displays at the grocery store or what they’re selling at the Farmer’s Market. These are the vegetables that are at their peak and if you cook foods that are in season you’ll enjoy them at their best.

Root Vegetables

Root vegetables are anything that grows under the ground like carrots, beets, parsnips, potatoes, sweet potatoes, turnips and rutabagas. I’m sure there are a few more too.

Beets are often referred to as an under appreciated vegetable. They will turn everything red, that’s their downfall, but don’t overlook them. If you want to avoid that red tinge toss them with oil and herbs then cook them by themselves in one corner of your baking sheet. When the entire dish is done toss them all together and serve.

Cook Once, Eat Twice – Roasted Root Vegetables

Roasted vegetable are delicious on salads so plan ahead and make extra.  I love them in fall salads. Sometimes when I’m roasting veggies I make a separate small foil package of beets and roast them in the oven just to make this Salad with Beets, Goat Cheese and Pine Nuts.

Let me know in the comments below what your favourite combination of root vegetables is or what vegetable you think is under appreciated?


More Recipes – Fall Vegetables

Ingredients

8 cups of your favourite root vegetables, cut to about the same size
carrots, beets, potatoes, sweet potatoes, parsnips or cauliflower
2-3 tsp minced fresh garlic
3-4 Tbsp olive oil
1 tsp each of dried rosemary, thyme and oregano
salt & pepper to taste

Directions

1
Preheat oven to 400°F. Line one or two large baking sheets with parchment paper.
2
Cut all the vegetables into similar sized pieces and put them in a large bowl or on the baking sheet.
3
Drizzle with olive oil and toss until all vegetables are coated with oil.
4
Sprinkle with herbs, salt and pepper then toss everything to coat evenly.
5
Spread vegetables in a single layer onto 1 or 2 baking sheets.
6
Cover loosely with foil and bake for 30 minutes.
7
Remove the foil and bake another 30 minutes until all the vegetables are cooked through. Start checking after 45 minutes of cooking time.

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Ingredients

Directions

  • 8 cups of your favourite root vegetables, cut to about the same size
  • carrots, beets, potatoes, sweet potatoes, parsnips or cauliflower
  • 2-3 tsp minced fresh garlic
  • 3-4 Tbsp olive oil
  • 1 tsp each of dried rosemary, thyme and oregano
  • salt & pepper to taste
  1. Preheat oven to 400°F. Line one or two large baking sheets with parchment paper.
  2. Cut all the vegetables into similar sized pieces and put them in a large bowl or on the baking sheet.
  3. Drizzle with olive oil and toss until all vegetables are coated with oil.
  4. Sprinkle with herbs, salt and pepper then toss everything to coat evenly.
  5. Spread vegetables in a single layer onto 1 or 2 baking sheets.
  6. Cover loosely with foil and bake for 30 minutes.
  7. Remove the foil and bake another 30 minutes until all the vegetables are cooked through. Start checking after 45 minutes of cooking time.