A Fall Staple: Roasted Root Vegetables

Even just purchasing the ingredients for this dish evokes inner fall feelings.  Think dark evenings, warm fires, red wine, and candlelight.   My husband and I made these roasted root vegetables the other evening and they were so easy and satisfying, I had to share.

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I wish I could say we had strolled hand-in-hand to our local farmer’s market to buy our veggies, but let’s be honest, I found myself at Ralph’s an hour before dinner.  We opted for parsnips, turnips, Brussels sprouts, and carrots, but use whatever root vegetables are fresh, seasonal, and most importantly, sound good to you (Barefoot Contessa also uses butternut squash and sweet potato, for example).

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Wash and peel the parsnips, carrots, and turnips.

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Cut into roughly the same size pieces, about an inch long.

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Wash and halve the Brussels sprouts, cutting off and discarding the stem, but keeping all the loose leaves, which get crispy and delicious when baking.

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Place all cleaned, chopped veggies in a baking dish and drizzle generously with olive oil, kosher salt, and pepper.  Toss with your hands, making sure all pieces are coated well.  Bake in the oven at 425 for about 30 minutes, turning frequently with a spatula throughout the entire bake time.

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We served ours with filets and parmesan polenta, but it’s a perfect side for any fall dish.  If you want to make it a little more flavorful, sprinkle with fresh chopped parsley or rosemary before roasting veggies.

NBD.

Roasted Root Vegetables

Wash, peel, and cut your veggies of choice (Brussels sprouts, turnips, carrots, parsnips, sweet potato, and butternut squash are all wonderful). Place all cleaned, chopped veggies in a baking dish and drizzle generously with olive oil, kosher salt, and pepper.  Toss with your hands, making sure all pieces are coated well.  Bake in the oven at 425 for about 30 minutes, turning frequently with a spatula throughout the entire bake time.