Roasted Vegetables are on the menu very frequently at our house at this time of year. The great thing is, it doesn’t matter exactly which kinds of roots, potatoes, squash, and onions you have around. Any combination will work. This is a use-whatever-you-have kind of recipe.
INGREDIENTS:
2 to 3 Pounds of Organic Winter Vegetables
Choose 3 or more vegetables from this list: Carrots, Beets, Turnips, Rutabaga, Kohlrabi, Potatoes, Radishes, Parsnips, Sweet Potatoes, Winter Squash, Onions, Garlic. Any combination will be delicious.
Salt and Pepper
Oil of your choice. We use Sunflower Oil from Coppal House Farm (available at Seacoast Eat Local Winter Farmers’ Markets).
STEP 1: Wash your vegetables, chop into 1/2-inch to 1- inch pieces, and spread them out on a metal baking sheet in a single layer.
A note about peeling (not peeling): It is really not necessary to peel organic root vegetables or potatoes prior to roasting. We scrub them well, and trim off the stem and any small roots or really rough spots. With no peeling, this recipe just got a whole lot easier, right? Winter squash is a different story. Most varieties of squash will need to be peeled, along with your onions and garlic.
STEP 2: Drizzle with oil, salt and pepper. Toss with a spatula to coat lightly with oil.
STEP 3: Roast on the top rack in the oven at 450 degrees, tossing the vegetables with a spatula every 10 minutes or so. Cook until vegetables are soft on the inside and crispy on the outside.
In our experience, roasting a big batch of root vegetables is a great way to dramatically increase your vegetable intake when you otherwise just feel like hibernating.
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