Roasted Root Veggies

Roasted Root Vegetables

I woke this morning wanting to roast some vegetables for dinner. This lovely  idea entered my mind within moments of waking from the dream state.

I could see them charred and a bit shriveled up in the the baking pan. And the aroma was intoxicating!

So I bought ten dollars worth of root vegetables today on my daily trip up the street. Most of them were wrapped up in little green trays and marked down, but we paid retail for sweet potatoes and parsnip.

The trick [thanks naked Jamie] is to parboil the cut-up veggies for up to ten minutes before you roast them in the oven. This is easy and fun… the oven is heating up to 400F and you are cutting up the roots… not an inconsiderable task of course, the they are boiling up all this time on the stove.

After they have been drained and allowed to ‘steam dry’, you tumble the course-cut root veggies into the baking pan and drizzle EVOO over them. A generous sprinkle of Herbs de Province and Oregeno, and salt and pepper to taste.

Put the pan in the oven at 400F for about an hour… check occasionally towards the end of the cooking time… you want a little char and browning but not actual burning…  Delicious and spectacularly healthy!

Tags: 1 - Commentary
Posted under: 1 - Commentary>