Medley of Roasted Roots

January 17, 2011 in Side Dishes, Vegetables by Joyce Bunderson

Learning the technique for roasting vegetables (which is one of the easiest things you can do) is a habit that you and your family will be glad that you got into.


Medley of Roasted Roots

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By Joyce Bunderson Published: January 17, 2011

    Learning the technique for roasting vegetables (which is one of the easiest things you can do) is a habit that you and your family …

    Ingredients

    • 1 large rutabaga peeled and trimmed, cut into 1½ inch pieces
    • 1 large kohlrabi peeled and cut into 1 inch chunks
    • 1 medium turnip peeled and trimmed, cut into 1½ inch pieces
    • 1 large celery root trimmed, peeled and cut into 1 inch chunks
    • 4 medium carrots peeled and trimmed, cut into 1½ inch pieces
    • 2-3 medium red potatoes scrubbed and cut into 1 inch pieces
    • 1 medium parsnip peeled, trimmed, and cut into 1-inch-thick slices
    • 1 large onion trimmed, peeled with root left intact, cut into eight or ten pieces through washed off root (See picture – how the root helps hold the onion sections together.)
    • 3 medium- large beets peeled and cut into 1 inch chunks
    • 1 1/2 teaspoons garlic minced
    • 2 tablespoons lime juice fresh
    • 2 teaspoons thyme of basil leaves dried
    • sprinkle black pepper
    • extra virgin olive oil enough to coat vegetables

    Instructions

    1. Collect some vegetables and chop vegetables
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    2. This guy is rutabaga; see the creamy yellowish color
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    3. You probably know the turnip; this is one of many varieties.
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    4. This fella is kohlrabi, one of the cruciferous family.
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    5. Celery root has a somewhat gnarly body.
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    6. I took the red potato's picture, because they came from my garden last fall.
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    7. These tasty little guys were in the ground all winter long; they're from Van's garden.
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    8. I knew you didn't really need a picture of something as red as a beet, but 'what the hey!'.
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    9. Notice how I left the root stem on? It help holds the piece together when roasting.
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    10. A little lime juice gives a sense of saltiness.
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    11. Put all the vegetables in a large bowl and toss with oil, lime juice, pepper, thyme and garlic. Spread on baking sheets.
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    12. They're all ready for the oven; it doesn't really take much time if you don't have to stop and take their pictures.
    13. Bake in the oven; stir about every 15 minutes, until they are tender and lightly browned, about 45 minutes.
    14. Oh my goodness, these veggies taste so good!
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