Roasted Root Vegetables

Rita~'s Note:

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 5

• 2 lbs root vegetables , peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
• 1 medium onion , peeled and cut into 1/3 inch wedges
• 1 tablespoon olive oil
• salt
• 1 head garlic , separated into cloves and peeled
• chopped fresh herb , like rosemary
• balsamic vinegar
• vinegar (optional)

Directions:

1. Heat oven to 400 degrees.
2. Place the root vegetables and onion in a roasting pan.
3. Toss the vegetables with the olive oil and salt to taste.
4. Do not crowd the vegetables.
5. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
6. After 30 minutes, scatter the garlic cloves in with the vegetables.
7. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
8. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Reviews

[Rita~]

I know this is root vegies but I added a mix of Mushrooms too. I hope you enjoy this as much as I did. I know DR Weil dosen`t use salt but I did and pepper just before serving. Don`t forget the parsnips, YUM! Added on Sept. 25,03 If you cut all the vegies the same size they should cook in the same amount of time. Except for the mushrooms.

[Rijaka]

I bought a bag of organic root vegetables and used this recipe without the vinegar. I minced thyme and rosemary, mixed it with the EV Olive oil and tossed the root vegetables and all the garlic with it. It took almost an hour to bake, but wow was it good! I tossed it every 20 minutes when baking. I have no idea what all the vegetables were that were in the bag. The family got to try many different variety and they all liked it.

[Sue #9]

Another roasted root veg lover here. My variation is to cut up the vegetables a day ahead of time and to marinate them over night in a balsamic vinaigrette salad dressing in the fridge. I marinate them for about 20-24 hours then drain, and roast them at a high temperature. I usually use carrots, rutabaga, parsnip and red onion cut in fairly large pieces.