Monday, August 19, 2019

Roasted Root Vegetables

I was inspired to try roasting root vegetables after our recent vacation. While we were in Michigan, my cousin and her husband took us out to dinner in honor of my husband's birthday and his steak was served with a side of roasted roots. There are lots of variations in concocting this colorful, healthy dish because you can select the vegetables of your choice. Even though this is not really a "recipe", I wanted to share it today.
Root vegetables, of course, grow underground and include potatoes, carrots, parsnips, turnips, radishes, beets, yams, onions, garlic, etc. Considered to be rich in vitamins and minerals, these vegetables are high in antioxidants and blend together nicely for this nutritious side dish. I have seen the vegetables both diced and sliced and since I prefer uniform cubes, I used my chopper (see below) to prepare my sweet potatoes, Yukon gold potatoes and fresh beets. I then dumped my cubes in a gallon food bag and combined two tablespoons of oil, some salt, pepper, dried onion flakes and garlic powder. Fresh thyme would be a good addition which I will try in the future.  I poured that mixture into the bag and gently shook it so that everything would be coated. I lined a jelly roll pan with two layers of aluminum foil before pouring out the veggies, evenly spreading them and placing in a 375 degree oven. Cook until everything is golden and test potatoes for doneness. I think mine was in for about 45 minutes.
As a side note, I must add how much I love this kitchen tool. I am not a gadget person since I believe that they don't always perform as well as advertised. My chopper, however, is something I would really miss having. I use it often and it has held up perfectly over the years. Mine is Progressive brand and they are still available.




Blessings to you!