Rosted Root Vegetables
This is very easy and can be done ahead of time. They reheat very well the next day. While I’ve suggested several vegetables, use those you enjoy most.
Included in this recipe are beets, a favorite of mine, but one I don’t serve very often, only because I don’t know too many others that enjoy them as much as I do. When working with beets, be aware that beet juice stains, so you’ll want to wear an apron and rinse everything they touch off right away.
Don’t be deterred from using the beets by what I said above. With my “preview dinner,” one of my guests did not want to try the beet. But at his wife’s urging, he relented and was quite surprised to find he did indeed did like roasted beets.
6 eight-inch carrots
6 red new potatoes
6 white new potatoes
3 medium beets
1 onion (red or yellow)
¼ cup of olive oil
Preheat oven to 350°.
Wash the vegetables. Peel the carrots, beets, parsnips, rutabagas and onion but not the potatoes. Beets are easier to peel, if you blanch them first. Bring a saucepan of water to a boil and place the beets in for maybe two minutes. Then run under cold water for easier handling and to remove some of the juice.
Cut the vegetables to equal sizes, 1½- to 2-inch pieces. Cut the onions and beets in half first and then cut in thirds. Place the vegetables in a large bowl and coat with olive oil. Pour into a roasting pan and season with salt, pepper and thyme and then put the pan into the oven.
Roast for 30 minutes and then take out and stir and place back in the oven for another 30 minutes.