By Kelly Bogard
Not all vegetables are created equal. For that matter, lots of produce are that way. Some grow on trees. Or bushes. There are vegetables that grow above the ground. And others that grow below. Those—the ones that grow under—are what I really like to cook with this time of year.
Roasted vegetables just seem so warm and inviting. Exactly what we need for these cooler days!
Carrots, potatoes and onions. They’re a big hit in my house. But sometimes I like to add in some veggies that often go unnoticed and unappreciated. Like beets, parsnips, radishes. Even rutabagas.
This is a recipe you can really get creative with. I chose rainbow carrots, fingerling potatoes, baby radishes, turnips and beets for mine. Each has its own unique flavor and texture. So pick what you like. Or try something new!
Then peel and slice the other vegetables that are too large otherwise. You don’t have to remove the skin from turnips and beets, but the skin can sometimes be bitter or thick. So I advise removing it.
This dish offers a lot of color and flavor. And it goes great with any lean protein you serve! Fresh vegetables—no matter how they’re grown—are versatile. So grab some and get cooking! From all of us at Texas Table Top, enjoy!
Recipe: Roasted Root Vegetables
Summary: Bursting with color and flavor
- 2 lbs. (approx.) of a variety of root vegetables
- 1/4 c. grapeseed oil
- 1 tsp. salt
- 1/2 tsp. pepper
- Preheat the oven to 425 degrees F.
- Wash and pat dry all vegetables.
- Drain excess grease and set aside.
- Slice the smaller vegetables in half and set aside.
- Peel and slice larger vegetables and combine with vegetables already sliced.
- Toss vegetables in a large bowl with oil, salt and pepper.
- Pour the vegetables in a single layer onto a baking sheet.
- Season with fresh rosemary and thyme.
- Bake in the oven for 20 to 25 minutes or until vegetables are cooked through.
Cooking time (duration): 0 hour(s), 20-25 minutes
Number of servings (yield): 6-8