how to: roast root veggies

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.


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


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!




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