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ROOT VEGETABLES
Level 1
Roasted Root Vegetables
Serves 4
- a Marlene Samuels creation -
Roasted vegetable dishes can be made using any remaining carrots, beets, parsnips or other root vegetables still left in the veggie drawer as your departure looms large. You can even add whole heads of garlic and small onions for a little bite. It’s a quick fix that has the added advantage of using one pot and it makes an excellent accompaniment with just about all main dishes.
Any root vegetables, peeled and cut into pieces (quarter round veggies; cut long ones into 2” lengths)
1 Tbsp. olive oil
1 Tbsp. dried thyme
1 Tbsp. dried oregano
Salt and pepper to taste
- Heat oven to 350 degrees.
- Place all cleaned cut up vegetables into a shallow oven-proof glass pan or casserole. Sprinkle with olive oil and toss to coat. Sprinkle with herbs, salt and pepper. Toss well and bake, uncovered for 30-40 minutes or until beets are done to your liking and are beginning to caramelize.
Preparation tip: If you’re including garlic, do not separate the cloves from the head or peel them. Instead, cut the entire head in half through the equator and brush both halves with olive oil.
