Roasted Roots

Repeat customers will have heard me offer up this suggestion so frequently they can probably recite my 30-second summary! But there's a reason for it. It's quick, simple, endlessly adaptable, and (most importantly) incredibly tasty.

What you'll need

Assorted root vegetables. My personal favorites are beets, turnips, and carrots. Radishes are also a great addition for a little spice. A mix of these makes for a diverse and beautiful dish, but just one or several of these can also work just fine. You can also roast other crops such as brussels sprouts, cauliflower, broccoli, potatoes, and red onions.
Olive oil. Enough to lightly cover the veggies (Approximately 2 tablespoons, but don't worry about being precise)
Seasonings. Keep it simple. Salt and freshly ground black pepper are the starting place and just fine by themselves. Other common additions in my kitchen include garlic powder, cayenne, and Italian seasonings (basil, oregano, thyme, etc.). Don't worry about measuring, but if you need a ballpark, aim for about 1/2 teaspoon of a given seasoning per cup of veggies.
Goat cheese (optional). Optional, but really takes these to a new level!

Recipe Instructions

Preheat your oven to 425F for 15-20 minutes. If you have a convection oven, I recommend it for this recipe.
Cut your (cleaned) veggies into 1" cubes.
Toss in oil and seasonings. Add all of your chopped veggies to a bowl, add olive and desired seasonings and toss thoroughly until evenly coated. You can do this on the pan if you're feeling lazy, but I recommend the bowl for more consistent coating.
Spread on a baking sheet. Make sure all of the veggies have contact with the pan, this will help ensure that they develop a nice, crunchy side. Also, skip parchment paper or foil on the pan. These will hinder the caramelization that you get from contact with the pan and just add unnecessary waste (I've heard of people using an air fryer for this with good results. Personally, I don't have one, so I can't speak to their effectiveness, but let me know if you give it a try in yours).
Roast until fork tender. Check on the veggies every 15-20 minutes. Exact time will vary depending on your oven, so pay attention the visual look of the veggies; brown and crinkly around the edges and fork tender.
Use a fish spatula or some hard-edge spatula to scrape the vegetables off of the pan when they're done so that you retain a nice, crunchy side.
Toss immediately with goat cheese in a bowl (optional) for a little extra! Doing this while the veggies are still piping hot will help the cheese soften and coat the veggies.
Serve and enjoy! I like these as a side dish to some main meal, but I also will just snack on them by themselves! Think of them like more healthy French fries

Page updated

Google Sites

Report abuse