Thursday, May 25, 2006

Roasted Root Vegetables

This photo is from Thanksgiving of last year. The only vegetables I roasted that day were carrots and brussel sprouts. But I do roast all manner of veggies ... particularly roots. In the winter I do them in the oven, but all summer I roast on the grill in foil packets. Very easy cleanup!

Carrots
Brussel Sprouts
Rutabaga
Turnip
Parsnips
Olive Oil
Kosher Salt


Preheat oven to 400 degrees
Clean and cut the vegetables so that they are fairly uniform in size. Place them in a colander. Drizzle them with olive oil and toss until coated.
Spread the vegetables on a cookie sheet in a single layer. Sprinkle with kosher salt.
Roast, turning every 10 minutes, until vegetables start to turn dark and caramelize, approximately 30 minutes.


Note: Vegetables can be roasted at any temperature, adjusting the roasting time. If you are not sure how long they will take, start them early. When they appear to be about done, pull them out of the oven and let them rest. Pop them back in for 5 minutes or so just before serving.

For The Lancaster News

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