Monday, February 11, 2013

Root of the matter

Root veggies ready to be roasted.
My new favorite winter time dish; roasted root veggies. So easy, so colorful, so healthy, so many choices! Simply peel and chop your root veggies into bite sized pieces. Toss with about 1/4 cup olive oil and 1 tsp sea salt for a 9x13 pan full of veggies. Roast at 350F for about 25 minutes, stirring once, until fork tender. That's it. Don't stack the veggies too deep, they'll get more golden brown if more surface area is exposed.

Quick, name all the varieties of root veggies you have eaten this month. Stuck on carrots and potatoes? Try some new veggies and see how you like them. Go for a variety of colors to add a cheerful punch to your dinner. I also sometimes add some technically-not root veggies like celery and butternut squash, but the majority are the underground winter keepers that are relatively inexpensive and nutritious.

Choose from the common carrots, potatoes, and onions, then add lesser used parsnips, turnips, beets, and sweet potatoes. You may get really exotic and try rutabaga, you know, those weird looking things in the grocery store that you've never actually seen anyone buy. Be adventurous! Give the cashier in the grocery store a challenge! Try some roots!

What veggie do you root for? What is your favorite?

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