October 26, 2014
fall oven-roasted root vegetables
This summer/fall we were really lucky to have a farmer's market pop up in on neighbourhood every Thursday.
As Fall came along, we started to see new fruits and vegetables in the stands including root vegetables like turnips, beets and parsnips. One stand has a medley they sell, so Mr. A snatched them up and make us some tasty roasted root veggies. They are so colourful and autumn-y, and the recipe is really quick and easy, so I thought we'd share it.
Here's the recipe!
Oven-Roasted Root Vegetables
2 lbs seasonal root vegetables (eg. carrots, potatoes, parsnips, radish, turnips)
2 tbsp of fresh rosemary, thyme and sage (we take fresh ones and clean them, then freeze them so they're always on hand)
2 tbsp olive oil
Salt and pepper
Preheat the oven to 425F. Scrub the vegetables clean, then chop them into 1/2 inch - 1 inch pieces. Place in an oven-proof dish, add seasonings and olive oil and toss. Roast the veggies for 1hr, stir them around every 15 minutes so they cook and roast evenly.