Thursday, November 17, 2011

Roasted Root Vegetables


Where has the time gone? Is it really only one week until Thanksgiving? I love this time of year, but it can be a little stressful if you are hosting Thanksgiving. I always have fun hosting, but this year I'm excited to be going to a family friend's home. I'm in charge of dessert and a side dish. I think I have settled on dessert - pumpkin pie and chocolate chip cookie dough cupcakes (those were by request), but I have yet to pick a side dish. So I thought it would be fun to try out different side dishes and share them with you.

Last night I made roasted root vegetables...carrots, parsnips, onions, and potatoes. They were fantastic! Perfectly caramelized and sweet, I could eat these as a meal on their own. My favorite were the parsnips but you could really add whatever you like...turnips, sweet potatoes, butternut squash, rutabaga, celery root, or beets. I just used whatever I had on hand but I can't wait to try the other variations. 

Roasted Root Vegetables
Servings: 4

6 carrots, peeled and cut into 1 1/2 inch pieces
4 parsnips, peeled and cut into 1 1/2 inch pieces
1 yellow onion, peeled, cut into eighths, and separated
3 medium yukon gold potatoes, cut into eighths
2 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Preheat the oven to 425°. Place the vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper. Toss to coat. Spread the vegetables out in an even layer. Bake for 40 minutes, tossing once after 20 minutes. 

Source: A Much Kneaded original

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