Wednesday, April 20, 2011

The Easiest of the Easy


This is really just a simple reminder, in case you've forgotten. Roasted root veggies are delicious. And easy. Peel your veggies. Cut off the very tops and very bottoms. Slice the veggies into bite-sized pieces (about 1 inch) - mostly just make sure they're all the same size, so they cook evenly.
Place them in your favorite roasting pan and drizzle them with olive oil. Toss them around so they coat evenly, and sprinkle with some good salt. Place in a preheated oven at 400 degrees for an hour or so.
You can use almost anything. Carrots. Beets. Turnips. Potatoes (scrub, but don't peel). Rutabagas. Parsnips. Mmmmm.
The carrots and beets in this photo were eaten as part of a back yard dinner with very beloved friends. And they tasted soooooo good.

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