Roasted Root Vegetables

"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"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by Lalaloula photo by Lalaloula
Ready In:
1hr 20mins
Ingredients:
8
Serves:
5
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ingredients

  • 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)
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directions

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

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Reviews

  1. 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.
     
  2. I soaked my potatoes for an hour or so and then cut into chunks. They came out so nice and crisp on the outside but soft on the inside. Loved it.
     
  3. Yumm! I eat these nearly every day. I use little red potatoes, quartered, plus baby carrots, parsnips, turnips, rutabagas, and ocassionally brussels sprouts and cauliflower. (Those last 2 don't need quite as long to roast.) I also like to leave off the garlic, herbs and vinegar most of the time. I pile these on a plate with a heap of couscous on the side, and I'm a happy camper!
     
  4. Great recipe. I added a sweet potato and left out the potatoes and onion. Instead of balsamic I used a little maple syrup. Delicious.
     
  5. I loved this dish. I skipped the vinegar and used fresh rosemary.
     
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Tweaks

  1. Instead of herbs I used chili powder, cumin, and a dash of cinnamon on the veggies. Fantastic!!!
     
  2. Great recipe. I added a sweet potato and left out the potatoes and onion. Instead of balsamic I used a little maple syrup. Delicious.
     

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