Roasted Root Veggies

Created 06 Feb 2014 14:05, Updated 06 Feb 2014 18:17

Roasted Root Vegetables

From Kat

Note: All of the ingredient amounts are general guidelines. What I find most important for the spices is the ratio. You can definitely play around with this until you find what works best for your taste.

1 large turnip
2-3 parsnips
2 carrots
1 large onion
1 large yam or sweet potato
1 large potato (or several B size)
1-2 c chopped raw squash, like pumpkin or butternut (optional)

3-4 T olive oil
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp cumin
1/4 tsp curry powder
1/4 tsp turmeric
1/4 tsp salt
1/4 tsp paprika (optional)
1/8 tsp cayenne (optional. add more to taste)

Preheat oven to 350 degrees and coat a roasting pan with 1 T of the oil. Mix all of the spices together into a small dish and set aside.

Peel, wash, and chop the vegetables into 1 inch dice or smaller, leaving the skins on the potato if you prefer. Make sure to chop the yam into slightly larger pieces, as it will cook more quickly. Put all of the vegetables into a large bowl and mix together.

Pour the olive oil over the vegetables and toss to coat, then sprinkle the spice mixture over the vegetables and toss to coat.

Pour spiced vegetables into the pan and cover with lid or foil. Or, don't cover. I think you're supposed to, but I never do. Roast for 30-40 minutes, or until fork tender.

We also make this as sweets and beets when beets are in season. Add beets to the mixture, chopped into smaller pieces than the rest because they take a while to cook, or just pair them with sweet potatoes.

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