21May
Herb Roasted Root Vegetables
Herb Roasted Root Vegetables
Servings
8
servingsTotal time
40
minutesYou can roast virtually any vegetable, just as long as you combine your veggies by comparable roasting time. For example, roast mushrooms, asparagus, eggplant, zucchini, shallots, peppers, endives, fennel etc… together (they will be ready in just a few minutes), and roast the selection below together (they will take a little longer).
Roots are naturally endowed with loads of flavour and virtually no starch.
Ingredients
About 1 1/2 kg total, in any combination:
…turnips
…parsnips
…sweet potatoes
…carrots
…celery root
…shallots
…golden beets
…butternut squash
1/3 cup olive oil
3 sprigs rosemary
6-8 sprigs thyme
Salt to taste
Pepper to taste
Directions
- Preheat the oven to 230°C.
- Peel all the vegetables except the squash, and dice about 1 inch.
- Combine all ingredients in a mixing bowl, and transfer to 2 rimmed cookie sheets lined with foil or parchment paper.
- Roast about 20 minutes, or a little longer, until very tender.
- Discard the thyme and rosemary sprigs.
- Serve warm.
Notes
- Variations:
– Play with your seasonings. Curry, Herbes de Provence, Rosemary, Thyme, Basil. Short selection please.
– Throw in some chopped parsley, cilantro, dill, etc….
– Throw in some capers and olives. In this case skip the salt - Make a green Shakshuka: throw in some chopped spinach, swiss chard or kale leaves.
- Make a dairy Shakshuka, by adding cubed feta or shredded cheddar. In this case omit the salt.
