For the past month I’ve been living on roasted root vegetables. It’s very convenient to have a bowl of already roasted veggies in the refrigerator so I can make quick meals or side-dishes with them. They make a gorgeous breakfast hash with eggs and a beautiful puree to go along side poached fish.
I peel and chunk whatever veggies I have on hand usually beets, carrots, rutabagas, sweet potatoes or turnips (though the last two are no longer on my eating plan). I try to keep the pieces fairly similar in size so they’ll cook evenly. If using sweet potato, remember they’ll cook faster than anything else. I don’t like to cook everything until they’re mushy, only tender, so they’ll have some mouth feel as well as stand up to recooking later.
4 beets of various colors, peeled & quartered
4 carrots, peeled & chunked
2 rutabagas, peeled & quartered (optional)
1 sweet potato, peeled & chunked (optional)
2 Tbs grapeseed oil
Sea salt & black pepper
Preheat oven to 425* Toss pieces of vegetables with oil, salt and pepper until evenly coated. Arrange in an single layer in a 9″ x 13″ baking dish. I arrange them by color since the dark red beets will bleed color on the veggies next to them. Bake for 50 minutes, turning the veggies over half way through cooking.