Rustic Root Roast [Vegan]Posted: February 4, 2013
After spending the day outside in the cold, damp, dark Vancouver weather I have become to know and love, I was in need of a simple, warm, fulfilling dish-and this one really hit the spot. I bought some winter root veggies at the farmers market on a recent visit with my best friend Katie and was inspired to roast something and why not roast market veggies?
1 part potatoes
1 part beets
2 parts carrots
*I used about 4 small potatoes, 4 small beets and 5 or 6 medium to large carrots. You can also use other veggies like squash or yam following the same method.
2-3 tbsp olive oil (enough to coat all veggies)
salt and pepper
1 tsp dried rosemary (optional-you can use any preferred dried or fresh herb here but I like to use rosemary especially when I’m dealing with potatoes)
1. Chop veggies into bite sized chunks (or leave them bigger-but the remember the cooking time will lengthen the bigger the chunks are). Lay on baking sheet.
2. Drizzle with olive oil, salt pepper and herbs (if using) and toss until veggies are well coated.
3. Bake at 400F for 30-45 minutes depending on the chop job or until veggies are tender. I just kept checking on them until a fork went through easily.
You can serve this dish on it’s own or as a side. I made mine with quinoa. What a delicious way to end a cold, rainy day! Who said winter veggies weren’t fun? Do you have a favourite winter vegetable recipe?