Happy Tuesday, lovelies!
Today’s how-to pertains to roasted root veggies. Also known as, vegetables that taste like candy and are addictive as crack. The directions below are adapted from Yellow Rose Recipes, an (unfortunately) out-of-print cookbook that gets a ton of use in my kitchen. Anyway, this is a comforting winter side that’s easy-to-make, all-around delicious and healthy.
WHAT YOU’LL NEED
♥ 3 medium carrots
♥ 1 yam
♥ 2 medium yukon gold potatoes
♥ 1 parsnip
♥ 1 beet
[You can mix up what root veggies you want to include—try red potatoes, golden beets, rutabagas and turnips…]
♥ 1-2 T. olive oil
♥ 2 T. tamari or soy sauce
♥ 1-2 T. maple syrup
♥ 3-4 cloves of garlic, pressed or chopped
♥ 1 t. dried thyme
♥ 1/2 t. rosemary, crushed
♥ 1/2 t. dill
♥ 1/2 t. salt
♥ 1/2 t. pepper
HOW TO MAKE
♥ Preheat oven to 400 degrees. Peel yer veggies and chip-chop them into 3/4-1-inch pieces.
♥ In a large bowl, whisk together the rest of the ingredients.
♥ Add the roots and toss.
♥ Add veggies to a lightly sprayed 9-by-13 inch baking dish or roasting pan.
♥ Roast for 20 minutes, remove from oven, toss around with a wooden spoon, and put back in oven for 20-30 more minutes. Your kitchen’s going to smell delicious!
♥ Remove and serve, adding more salt and pepper if necessary.
Roasted roots go well with pretty much anything, and I like to think they taste even better the next day. Try piling a scoop or two over some arugula and top with goat cheese for a super veggie-licious lunch. Yum!