Roasted Roots

February 24, 2012

Winter root vegetables, roasted and warm on a cold evening, were an easy and delicious companion to roast beef.  The beef went into the oven and then the veggies joined it, leaving me with time to just sit back and relax until they were done.   You don’t have to be too picky about oven temperature so set it to suit whatever else you have in there, just adjust the cooking time up or down as needed.

I had fresh sage in the fridge so that’s what I used.  Rosemary would be excellent too.

  • Red Potatoes
  • Turnips
  • Parsnips
  • Carrots
  • Onion
  • Olive Oil
  • Coarse-Ground Salt and Pepper

Preheat the oven to 350.  Scrub the parsnips well and cut them into chunks.  Or peel them.  I’m too lazy and I don’t mind the peel.  Do the same with the carrots.

Scrub the potatoes and quarter them.  Ditto with the turnips.

If you’re using fresh herbs, snip them.  Slice the onion into thin rings.

Toss it all together in a large bowl, season with salt and pepper and drizzle with a little olive oil, just enough to lightly coat everything.

Spread the veggies evenly on a large baking sheet.  Bake at 350 for 45 to 60 minutes, until they begin to brown and everything is tender when poked with a fork.

Scoop it all into a serving bowl and serve immediately.  Enjoy!

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{ 1 comment… read it below or add one }

1 Gayle February 27, 2012 at 3:20 pm

Awesome! I try to cook locally and seasonally and this is perfect! Thanks for sharing.


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