Roasted root vegetables!
Lisa and I have been on a roasted root vegetable kick lately. Well, mostly root vegetables–a few other types of veggies find their way in there, too.
This dish is super easy to prepare, it’s extremely versatile and very healthy. We simply chop up whatever veggies we feel like eating, throw them in a large glass casserole dish and toss them with olive oil. A little salt & pepper, and they are good to go. Bake in a preheated 400°F oven for about an hour (varies depending on veggies used), tossing occasionally.
Sometimes we’ll add fresh chopped rosemary, a little Mrs Dash Original Salt Free Blend or McCormick Grill Mates Montreal Steak Seasoning. When using the McCormick seasoning I recommend that you don’t add any additional salt, as the blend is already quite salty.
We use a wide variety of veggies when we make this dish, and we’re always changing it up depending on what we have on-hand.
Last night, for example, we used parsnips, radishes, red potatoes, jicama, whole garlic cloves, onions, orange bell peppers and sweet potatoes. Here’s how it looked before cooking:
Other veggies we use frequently in this dish include stuff like celery root, rutabaga, carrots, turnips, acorn squash and so on.
Get creative, it’s hard to go wrong with this one. 🙂