Winter has already left most parts of the country, but i have somehow missed posting this recipe each time I’ve made it throughout the chilly months of the year. My wife thinks I kept missing the shot or forgetting to take pictures as an excuse to have to make this dish again. She may even be right! (But then I saw her hide my batteries once too, so I don’t really think she minded much.)
To be honest, this is the first year I’ve really played around with roasting root veggies, though I wish I’d tried it sooner. They quickly became a favorite of my family, right down to Mr. Seat of his Diaper, who is anything but an un-picky eater. To be able to make something that all of us can enjoy together is refreshing, especially in our current whirlwind life of several businesses colliding with home life.
These veggies really start out as braised, due to the fact that I tend to make enough for two days at a time. I add a bit of stock to the bottom of the roasting pan to help speed the process along. While this might change the texture of the vegetables a bit, I find that I prefer them this way and that if they are stirred frequently they are less likely to burn.
This dish really does embody the flavors of fall and winter, but if you think that’s going to stop me from making it throughout the year, you’re wrong. That’s what grills and pouches are for! This summer will see several variations on this healthy dish, each tailored to the grill and its strengths, so stay tuned!
- 2 medium sweet potatoes, peeled and diced
- 2 turnips, peeled and diced
- 1 rutabaga, peeled and diced
- 1 lb pearl or boiler onions, peeled*
- 3 tbsp. dried rosemary, chopped
- 2 tbsp. dried thyme
- 1/2 cup olive oil.
- 1/2 cup vegetable broth.
- Salt and pepper to taste
- Bring 6 quarts water to a boil. Place onions in boiling water for three minutes, remove and rinse under cold water or place in an ice bath. When cool, simply cut the root end of the onion off, then squeeze the pointy end. the outer peel will simply slide off.
- Preheat oven to 425°F.
- Place sweet potatoes, turnips, rutabaga, onions, salt, pepper, thyme, rosemary and olive oil in a large bowl. Toss well to evenly coat all vegetables with oil and spices.
- Add mixture to a 9×13 cake pan or large rectangular roasting pan. Add vegetable stock and bake, uncovered for 40 to 50 minutes, turning vegetables every 15 minutes or so.
- Serve warm and enjoy.
What I would have done differently had I thought of it at the time:
If you’ll notice, I forgot to chop the rosemary… I won’t do that again!
Links to other recipes like this:
- Born to Roast (Root Vegetables, Roasted), from the Amateur Gourmet
- Balsamic-Honey Roasted Root Vegetables, from Gluten Free Bay