Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

"An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way!"
 
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photo by Katzen photo by Katzen
photo by Katzen
photo by Katzen photo by Katzen
photo by Lalaloula photo by Lalaloula
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
55mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Pre-heat oven to 220C/450F/Gas mark 7.
  • Cut a large piece of baking parchment, greaseproof paper or baking paper to size - it should fit the roasting tray with enough paper to bring the sides up to form a parcel.
  • Place all the prepared vegetables into a large mixing bowl and add olive oil to personal taste; I used about 2 tablespoons for my vegetables over the Christmas period.) Mix the vegetables well, making sure that they are all coated in olive oil. Season to taste, remembering that it is nice to sprinkle extra seasonings on before serving. Add a few sprigs of fresh thyme.
  • Place all the vegetables into the prepared paper parcel in the roasting tray, and spread them out so that they are more or less even. Bring the sides of the paper up and scrunch it up in the middle to form a big paper parcel!
  • Place the vegetables in the pre-heated oven and cook for 30 minutes.
  • After 30 minutes has elapsed - carefully take the vegetables out and open up the paper parcel to allow the vegetables to crisp up and go brown and crunchy - give them a gentle stir and place them back into the oven. Turn the heat up to 250C/495F/Gas Mark 8 and allow them to continue roasting for a further 15 to 20 minutes, or until soft, crispy and golden brown with some charred edges.
  • Place them on a large serving platter in the paper if you wish or place them into a large serving dish - sprinkle with more seasonings and garnish with fresh thyme.
  • Smaller parcels of root vegetables can be cooked, but you will need to reduce the cooking times by about 10 to 15 minutes.

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Reviews

  1. Absolutely divine! As the previous reviewer mentioned, the olive oil, thyme, and cayenne were incredibly delicious! I didn't have fresh thyme, so I used dried. I love how each vegetable presents its own flavour, while together they are like a symphony! Delish! Thanks, FT - this will most certainly grace our next family holiday table! Made for our January VIP in Veggie Swap 18.
     
  2. FT, this is such a wonderful way of preparing root veggies! They get so soft and creamy inside and have a lovely crunchy crust to them! Mmmm, yummy! I used a mix of red and white onions and hokkaido squash instead of sweet potatoes as that was what I had on hand. Also I opted for the lower fat version using only 1 ts of oil. It worked out beautifully. The herbs add a lovely aroma, perfect to impress guests with a simple sounding dish full of flavour. :) THANKS SO MUCH for sharing this lovely recipe with us! Made and reviewed for Veggie Swap #17 Decembre 09.
     
  3. Terrific.
     
  4. Definitely a nice presentation and nice flavor. Wasn't a hit with everyone in my household, but vegetable sides are hard to get past my crew. I'd make it again, but would definitely make less. As written this makes A LOT-roughly 6-8 servings vs. the 4-6 stated.
     
  5. Simple, clean flavours that emphasize the earthy comfort of root veggies. The olive oil/cayenne toss was surprisingly tasty and more than enough flavouring to give the dish an extra dimension. Fantastic.
     
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Tweaks

  1. FT, this is such a wonderful way of preparing root veggies! They get so soft and creamy inside and have a lovely crunchy crust to them! Mmmm, yummy! I used a mix of red and white onions and hokkaido squash instead of sweet potatoes as that was what I had on hand. Also I opted for the lower fat version using only 1 ts of oil. It worked out beautifully. The herbs add a lovely aroma, perfect to impress guests with a simple sounding dish full of flavour. :) THANKS SO MUCH for sharing this lovely recipe with us! Made and reviewed for Veggie Swap #17 Decembre 09.
     

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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. 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