A How-To for Roasted Root Vegetables

A How-To for Roasted Root Vegetables

Angela TaguePosted by Angela Tague, guest blogger

I’m a vegetarian, and I don’t think I’ve ever tasted a vegetable I didn’t like. A colorful mix of roasted root vegetables topped with a dollop of sour cream makes me smile. Incorporating a rainbow of colors into a meal ensures a good mix of vitamins and nutrients, and I’ve included a recipe below that definitely does the trick.

About the Veggies

Each time I make this vegetable mix, I try a new blend. I can make this recipe work around what’s in season at the farmer’s market or ripe in the garden. I almost always mix a variety of root and nightshade vegetables. Here are a few ideas for what to include in your mix.

  • Red: Cherry tomatoes, red bell peppers
  • Orange: Sweet potatoes, carrots
  • Yellow: Yellow bell peppers, summer squash, potatoes, parsnips
  • Green: Spring onions, zucchini, broccoli, brussels sprouts
  • Purple: Rutabagas, red onions, turnips

root vegetablesLet’s Get Cookin’

  1. Preheat the oven at 425° F.
  2. Chop two cups of vegetables for each serving. This may sound like a lot, but the vegetables will shrink during cooking. I like to use whole cherry tomatoes and keep the onion in chunks or large pieces so that they don’t burn while roasting.
  3. Toss the vegetables in a bowl with a splash of extra-virgin olive oil, fresh chopped garlic, and a sprinkle of paprika. Make sure all the vegetables are evenly coated so they won’t dry out in the oven.
  4. Spread out the vegetables in a single layer on a cookie sheet. Place it in the oven for 20 minutes or until the edges of the vegetables darken and start to caramelize.
  5. Remove the cookie sheet from the oven and sprinkle the vegetables with coarse sea salt and freshly chopped parsley. I like to pair the vegetables with a slice of lentil loaf or serve them atop a bed of quinoa for extra protein.

How do you like to prepare root vegetables? Make our mouths water in the comments below!

Photo source: Stock.xchng