In Season: Roasted Root Vegetables
Roasted vegetables are easy, delicious and versatile. Beets, broccoli, Brussels sprouts, carrots, cauliflower, mushrooms, onions, potatoes, squash and sweet potatoes all are wonderful when roasted.
Choose one or more in whatever combination you like. The recipe below makes a warm and colorful side dish for two on a cold winter’s evening. To make it a main dish, serve on a bed of greens, toss in some walnuts and goat cheese to taste and drizzle balsamic vinegar over it.
One large beet
One medium red onion
One small sweet potato
2 tbsp olive oil
Heat the oven to 425 degrees F.
Scrub and peel beet, carrots and sweet potato; peel the onion.
Cut all vegetables into half-inch chunks, so they cook evenly.
Put them in a bowl and toss them in a small amount of oil to coat them – about 2 tbsp per pan.
Use a cookie sheet for roasting. Don’t put more than will fit in a single layer on the sheet. This will help them cook more evenly to a tender consistency; too much crowding can make them mushy.
Roast for 35 to 45 minutes, or until tender. Turn them over on the pan with a spatula once or twice during the roasting.