I started making these vegetables a couple of years ago, and I can’t get enough of them. They are absolutely perfect for a dinner party, a Thanksgiving dinner, or as an accompaniment to any meal. You can’t make too many of them, and they reheat in the oven perfectly. They are even good cold as leftovers, like a vegetable salad. Have I sold them on you yet? You must try them. In the photo here and in the recipe I have made carrots, turnips, and beets. If any one of these are not your favorite vegetables, this also works with cubed and peeled sweet potatoes, rutabagas, and some non-root vegetables work too: cubes of peeled hard orange squash, and Brussels sprouts cut in half.
Roasted Root Vegetables
Ingredients:
—4 cups of peeled, cubed Beets
—4 cups of cubed Turnips
—4 cups of unpeeled thickly chopped Carrots
—1 large Onion
—1/4 to 1/2 cup Olive Oil
—1 teaspoon Salt
—1 teaspoon ground Black Pepper
—3 tablespoons (dried or) Fresh Thyme Leaves
—1 tablespoon Powdered Garlic
Cut off the long root end from the beets. Keeping the leaves intact, using the stems as a handle, peel the beets with a potato peeler. Finally, cut the leaf end of the beet off. Voila! This takes all of one minute to do, and instantly the beet is ready to cube! Cubes the beets in the one inch square or smaller cuts.
With the carrots, you can either peel them or not. I prefer leaving the peels intact. Cut the carrots in pieces an inch or so in length.
The turnips should not be peeled. However trim off the root and stem ends for a fresh clean cut. Cut the turnips into cubes, approximately one inch square, or smaller.
In a large glass, ceramic, or metal baking pan, arrange into stripes, the beets, the turnips and the carrots in the pan.
Chop one large onion into large pieces, about a half inch long. Sprinkle the chopped onion over all three of the vegetables in the pan. Pour the olive oil onto the vegetables, evenly. (As far as I am concerned, you cannot have too much olive oil, so if you think you need more: I say: “Go for it!”)
Evenly sprinkle on the salt, pepper, powdered garlic, and the thyme. Carefully: take a tablespoon, and working “stripe” by “stripe,” give the beets a stir, give the turnips a stir, and give the carrots a stir. This will distribute the oil, the spices and the onions, yet still keep the magenta beets, the white turnips, and the orange carrots in their separate thirds of the pan.
Place the pan, uncovered in a preheated 350 degree Fahrenheit oven. Bake for one hour. Take the bubbling pan out of the oven. Working in stripes again, stir the beets, the turnips, and the carrots separately. What you want to do is get all of the now-crispy top vegetables in the oil, and expose some fresh vegetables to the top heat.
Return the pan to the oven, and continue to bake for one hour. (That’s right, you need two hours of baking time for this recipe! You want crispy edges, melded flavors, and true roasting to take place.)
After the second hour, remove the pan from the oven, and abracadabra: the most gorgeous root vegetables you could make. I guaranteed this vegetable recipe is easy to prepare, and a true hit every time you make it.
NOTE: If you try peeled sweet potatoes, or peeled hard squash in this recipe, know that after one hour, you want to stir them extra carefully, so they don’t break apart. If you try Brussels sprouts, cut them in half, and know that there are going to be some singed leaves. Don’t worry, they are delicious this way! And, if you want to put a white, russet, or small copper colored potato into this recipe, it works. However, know that they too will be a bit delicate after the first hour, so stir them carefully. If you leave the skins on the potatoes, they will hold u
Roasted Root Vegetables
Ingredients:
—4 cups of peeled, cubed Beets
—4 cups of cubed Turnips
—4 cups of unpeeled thickly chopped Carrots
—1 large Onion
—1/4 to 1/2 cup Olive Oil
—1 teaspoon Salt
—1 teaspoon ground Black Pepper
—3 tablespoons (dried or) Fresh Thyme Leaves
—1 tablespoon Powdered Garlic
Cut off the long root end from the beets. Keeping the leaves intact, using the stems as a handle, peel the beets with a potato peeler. Finally, cut the leaf end of the beet off. Voila! This takes all of one minute to do, and instantly the beet is ready to cube! Cubes the beets in the one inch square or smaller cuts.
With the carrots, you can either peel them or not. I prefer leaving the peels intact. Cut the carrots in pieces an inch or so in length.
The turnips should not be peeled. However trim off the root and stem ends for a fresh clean cut. Cut the turnips into cubes, approximately one inch square, or smaller.
In a large glass, ceramic, or metal baking pan, arrange into stripes, the beets, the turnips and the carrots in the pan.
Chop one large onion into large pieces, about a half inch long. Sprinkle the chopped onion over all three of the vegetables in the pan. Pour the olive oil onto the vegetables, evenly. (As far as I am concerned, you cannot have too much olive oil, so if you think you need more: I say: “Go for it!”)
Evenly sprinkle on the salt, pepper, powdered garlic, and the thyme. Carefully: take a tablespoon, and working “stripe” by “stripe,” give the beets a stir, give the turnips a stir, and give the carrots a stir. This will distribute the oil, the spices and the onions, yet still keep the magenta beets, the white turnips, and the orange carrots in their separate thirds of the pan.
Place the pan, uncovered in a preheated 350 degree Fahrenheit oven. Bake for one hour. Take the bubbling pan out of the oven. Working in stripes again, stir the beets, the turnips, and the carrots separately. What you want to do is get all of the now-crispy top vegetables in the oil, and expose some fresh vegetables to the top heat.
Return the pan to the oven, and continue to bake for one hour. (That’s right, you need two hours of baking time for this recipe! You want crispy edges, melded flavors, and true roasting to take place.)
After the second hour, remove the pan from the oven, and abracadabra: the most gorgeous root vegetables you could make. I guaranteed this vegetable recipe is easy to prepare, and a true hit every time you make it.
NOTE: If you try peeled sweet potatoes, or peeled hard squash in this recipe, know that after one hour, you want to stir them extra carefully, so they don’t break apart. If you try Brussels sprouts, cut them in half, and know that there are going to be some singed leaves. Don’t worry, they are delicious this way! And, if you want to put a white, russet, or small copper colored potato into this recipe, it works. However, know that they too will be a bit delicate after the first hour, so stir them carefully. If you leave the skins on the potatoes, they will hold u