Roasted Root Vegetables

Roasted Root Vegetables
Serves 8  

The combination of these roasted vegetables is my favorite so far.  If you haven’t tried roasting vegetables yet, then I suggest you make haste and try it soon.  When I roasted vegetables for the first time with this particular recipe I couldn’t believe that I hadn’t been doing this my whole life.  Roasted vegetables not only taste better, but the nutrients are better preserved through roasting rather than boiling in water. The taste is superior in my opinion.  Since I get so many root veggies from my garden, I put the following combination together on my own, and used the herbs from my garden that were still fresh even after the first frost set in.  Try various combinations of vegetables and herbs until you find your favorite blend.

2 large yams or sweet potato   
4 parsnips
4 Yukon gold potatoes
4 carrots or bag of pre-peeled carrots
2 onions
Bag of Brussels sprouts (more or less)
½ each green, red & yellow bell peppers
1 Tbsp chopped fresh Thyme
2 Tbsp chopped fresh Rosemary
¼ cup olive oil
2 Tbsp Balsamic vinegar
1 tsp salt
1 tsp ground pepper
Garlic Salt to taste after roasting (preferably Simply Organic)

1. Preheat oven to 475 degrees F (245 degrees C). 

2. Peel the yams and scrub the parsnips.  Cut the yams, parsnips, potatoes into similarly sized cubes.  Cut the carrots into similar lengths.  Quarter the onions and separate into pieces.  Keep the Brussels  sprouts whole.  Cut up the peppers or dice them.  Place all these vegetables into a large bowl.

3.  In a small bowl mix together the olive oil, balsamic vinegar, herbs and salt & pepper.  Toss with the vegetables until thoroughly coated.  Spread evenly on a large roasting pan.

4. Roast for 35 to 45 minutes in the preheated oven, stirring every 15 minutes, or until vegetable are cooked through and browned.  When done, salt with garlic salt and stir again.  Salt to taste. 

These vegetables can be made a day ahead and reheated just before serving.

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