Thursday, December 23, 2010

Roast Roots

Too many Christmas Cookies, too many rich Holiday foods, (and lots more to come) and I found myself craving something simple and plain and down to earth and nourishing.

Roast Roots are (is?) the answer.

How I did them this time (because it varies)

Peel all of these and cut in approximately 1 inch dice:

1/2 a butternut squash (if there were more than one of me, I'd use the whole one. As it is,I kept the 'round' hollow end to roast with some sausage in it another day.)
1 Large Sweet Potato
1 or 2 carrots (can substitute the prepared baby carrots. I did.
1 small white turnip
1 large parsnip, peeled
1 large sweet onion

2 small Russet potatoes, peeled and cut in quarters (leave them bigger because they cook faster.)  Red potatoes or Yukon Golds, scrubbed instead of peeled night have been better, but I used what I had.  I'm told others add a rutabaga (big fat yellow turnip) and/or some brussels sprouts. I've heard of celeriac, and even beets being used.

While you are peeling and chopping the veggies, preheat your oven to 400 degrees.  I've seen recipes that say 375, but I was impatient.  Pour a bit of Olive oil into a jelly roll pan, or the largest SHALLOW pan you have. You want to be able to spread these out.  Put all the chopped veggies in a bowl, sprinkle lavishly with olive oil.  Now you get your hands dirty...toss the vegetables so that everything is thoroughly coated with the Olive Oil. (It's good for your hands; this time of year they are probably dry anyway.)   Pour into the oiled jelly roll pan, spread out.  Sprinkle VERY generously with rosemary, a bit of thyme, some peeled whole garlic cloves would be good but I forgot them.  Some fresh ground pepper, and they are ready for the oven. You can not use too much Rosemary or Thyme. 

I gave them about 20 or 25 minutes, then turned and tossed them a bit.  I added a very generous sprinkling of PANKO... Japanese Bread Crumbs.  Donna Maria Cole Johnson shared THAT secret when she was roasting summer vegetables.  Not essential, but good.

Obviously this isn't a recipe, but a throw together. But it's a great fast and easy lunch or supper.  I will probably get about four meals out of the pan I just made, and will enjoy them immensely.  By the time they are gone it will be time for Christmas dinner.

I've been told that a splash of balsamic vinegar makes them even better. I may try that with the leftovers. Or not.

Bon appetit!


lin's blog said...

Thank you so much for sharing the 'recipe'. It sounds delicious !

Myside said...

Yum! Here is a picture of my mothers plate which includes brown potatoes, sweet potatoes, carrots, onions, olive oil, and unknown spices: Christmas Meal

Unknown said...

Hi Marge,
I made your recipe today, and it was absolutely delicious : I used ambercup in place of the butternut, I added celeriac as you proposed (it was perfect) and some Bay Laurel in addition to Thyme and Rosemary... Thanks so much for this good idea !!

Marge said...

I'm so glad you liked it Candice! Am wondering what David's reaction was...there was a time that he'd not touch anything that was a mix of different goodies! The bay laurel would be wonderful..I'm tempted to mix some olive oil with a touch of bay laurel, rosemary and thyme essential oils just for this type of cooking. And I keep forgetting to try the balsamic vinegar with leftovers. ;(