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!
To peel pearl or boiler onions:
And the Recipe
Serving Size: 1
Amount Per Serving: Calories: 190 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 99mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 4g Sugar: 6g Sugar Alcohols: 0g Protein: 2g
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: