Roasted Roots
Ingredients
- Beets
- Bok Choi
- Brussels Sprouts
- Carrots
- Cauliflower
- Celeriac
- Cherry Tomatoes
- Eggplant
- Fennel
- Green Garlic
- Kohlrabi
- Leeks
- Onions
- Parsnips
- Potatoes
- Radishes
- Rutabaga
- Summer Squash
- Sweet Peppers
- Tomatillos
- Turnips
- Winter Squash
- Olive Oil
- Garlic
- Salt & Pepper
- Paprika
- Goat Cheese (optional)
Directions
- Heat oven to 450° F.
- Cut up the vegetables so they are more or less a uniform size. Things like beets and carrots you probably want to peel, but if they're scrubbed well you don't have to. Cut the tomatillos in half. Peel rutabagas, turnips and winter squash when using them. Leave the skins on potatoes. Cherry tomatoes, leave whole. Crush or mince your garlic (as much as you like!)
- Toss the vegetables with olive oil and garlic, salt & pepper to taste. Add a generous amount of paprika. Paprika is the magic ingredient.
- Spread the vegetables on a baking sheet and bake for a minimum of half an hour. You can experiment with this though; if the veggies are done, or very close to, and you still have other things to prepare, turn off the heat and let them sit in the oven. It doesn't hurt them to continue to cook longer.
- Once the veggies are done, transfer them to a bowl and serve. If you want to use the optional goat cheese, just distribute it over everything on the baking sheet, then scrape it all off into the serving bowl.
Notes
- Note that we didn't specify any quantities. This is a clear out the fridge, end of harvest meal. Use whatever you have from the list, in any combination you want, any quantity you want. Adjust your oil and seasonings accordingly.
- Also, you can add any spices that tickle your fancy. Sage, Rosemary, Thyme, Marjoram...anything!
