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!
A farewell to winter - Roasted Root Vegetables Recipe
Ingredients
Instructions
To peel pearl or boiler onions:
And the Recipe
Nutrition Information:
Yield:
8 Serving Size:
1
Amount Per Serving: Calories: 190Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 99mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 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:
- Born to Roast (Root Vegetables, Roasted), from the Amateur Gourmet
- Balsamic-Honey Roasted Root Vegetables, from Gluten Free Bay
I’m so glad you wrote this piece. Hope people give it a try. I just love roasted veggies of any kind in most combinations done this way. It also saves time and pots on the stove top. I just toss in branches of rosemary and thyme so I can remove the lot before serving. It’s just my personal choice; I detest the texture of those leaves (no matter how finely chopped/minced) in my food but adore the flavor. One little time saving hint. I often use the frozen pearl onions; always have a few bags in the freezer. I’ve done both frozen and fresh for years and really can’t tell the difference; neither can anyone else at the table so far. When you do prep the fresh pearl onions try using the water for pasta or save some to make bread or biscuits, it’s a nice background flavor addition!
Roasting the root vegetables brings out a sweetness that is unsurpassed.This recipe is a great ode to the end of winter…HELLO summer”D
I’ve been trying to eat healthier lately and this seems like a recipe that I should definitely consider. Another thing I like is the variety one could utilize when putting together the roots.
CW Guy
Wine Reviews
To this list of ingredients I would add a few chopped Yukon Gold potatoes, whole garlic and a diced parsnip, which really adds to the flavor. I would roast all the vegetables that had been tossed in olive oil and spices. Sage is another great spice to use. I eat them this way as a side dish and I also make a soup of this very combo. Beets are also wonderful additions these ingredients. Another variation is to substitute chopped leeks for the onion. You can simply add the leeks in with the other vegetables to be roasted.
The soup is made by putting the roasted vegetables in a soup pot and adding coconut milk, then pureeing about half. This leaves plenty of chunks to chew. At this point the soup is vegan. If that is not important to you, try using chicken broth instead of vegetable broth and as liquid when pureeing. It will impart yet more flavor into this yummy soup.