Roasted Root Vegetables
These are the types of vegetables that work well together:
sweet potatoes, white potatoes, parsnips, carrots, rutabaga and other forms of gourmet potatoes: purple& red.
If you can’t find these or don’t like something, just use what you have/ like. Every time I make it, it is different.
Add ins: red onions, green pepper, garlic (minced)
Peel the sweet potatoes and parsnips (and any other veggies that need peeling) and cut them into chunks. For the potatoes and carrots, you don’t need to peel them. Just wash them and cut into chunks.
Cut up your onions and peppers and whatever add-ins.
If you aren’t cooking them right away, you can soak the roots in salted water. (This will prevent them from getting discolored) The add-ins don’t need to be soaked.
Drain off the water and add your add-ins to the roasting pan. Mix up the entire mixture in the roasting pan with your hands. Toss with olive oil and kosher salt. For a big bunch of veggies, I used 1/2 cup olive oil and Kosher salt to taste.
Roasting: 400* for one hour/ stirring every twenty minutes. The roasting really brings out the sweetness of the sweet potatoes and carrots.
For the above picture, this is exactly what I put in there:
3 large sweet potatoes
3 large baking potatoes
1 bag parsnips (5 large)
3 cups yellow carrots
1 large red onion
1 large green pepper
1/2 cup olive oil, 1-2 t. kosher salt.
That, my friends, is what Works for ME this week. Yummy!