Monday, February 22, 2010

Root Veggie Roast

I was impressed with a roasted root vegetable dish at my new favorite restaurant (Farmacia, found during the last snow day and mentioned in a previous post), and I decided to guess how to replicate it--except I added a few more veggies.  Owen assures me that I did manage it quite well.  What I did is very easy and anyone who wants to can try it.
Roasted Root Veggies

white or red potatoes
red beets
sweet potatoes

Slice any or all of the above vegetables (I used all of them) into thin (1/4") slices.  You can then cut the larger circles into halves or quarters.  Put veggies into a casserole dish or a roasting pan.  Salt and pepper to taste.  Add a few drizzles of olive oil and stir veggies to evenly coat with oil.  Put on a lid or cover with foil.  Bake at 375° for about an hour.  Stir after every 20 min. or so to check.  Turnips were the last to get soft for me. Works great as a side with a roast or as a main dish with some lighter mains in addition.
Happy seasonal eating!

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