Roasted Root Vegetables


This easy to put together dish is so tasty, you’ll come back to it again, and again. ‘Tis the season to be roasting, after all. And ’tis the season for root vegetables.

Change it up by using different vegetables and seasonings. From the all familiar potatoes, sweet potatoes, yams, carrots, parsnips, turnips… the possibilities really are endless. Just be sure to avoid veg like red beets – which really should be roasted whole.

When cutting, you’ll want to keep them all about the same size, so they’re all cooked at the same time. Having said that, if you do some irregular shapes, you’ll get some lovely crispy bits which will remind you of potato crisps, and some with softly textured insides, reminiscent of mashed potatoes.

You can always whip up a quick dip for these, and even serve them as a first course in lieu of a traditional salad. Things like spicy ketchup, Greek yogurt with dill or even just a splash of vinegar would all go nicely.

If you put these in the oven along with something like a roast chicken, you’ll have a no fuss, absolutely delicious meal, with very little clean up to do afterwards. Perfect for a lazy Sunday afternoon~

Roasted Root Vegetables

Use your favourite root veg, and do plan to try some new ones. Dried stronger herbs like rosemary & thyme would also be fantastic, as would smoked paprika. Be sure to not overcrowd the pan, and use two if necessary – otherwise you won’t get the crispness. Go easy on the olive oil – you really just want enough for the seasonings to stick. Serves 4 as a side~

Ingredients:
2 carrots
2 parsnips
2 small turnips
1 large yam
1 – 2 TBSP extra virgin olive oil
1 tsp dried oregano, thyme
1/2 tsp salt
Few grindings black pepper

Preparation:
Preheat your oven to 375° and line a baking sheet with parchment paper.

Peel and cut the veg into desired sizes, and add to baking sheet. Add oil & seasonings, and using your  hands, lightly toss to coat the veg. Spread out as evenly as possible.

Bake for approx. 30 minutes until you see browning, crispy ends and that thicker pieces, when pierced with a small knife, are soft inside.