Roasted Roots!

It’s not yet spring, and it’s not still winter here in the North East.  On a cool drizzly day like today, it’s nice to fire up the oven and bake something delicious to warm up your belly, and home. 

 While peeling and chopping all these hearty winter roots in the kitchen, a quick look out the window shows the hawthorn buds waiting to burst, and the daffodils shining brightly  in anticipation for tomorrow’s promised sunshine.  Soon, soon, spring will finally be here in all her glory, but today we roast the roots. 

Roasted Roots

  • 6 medium size carrots
  • 2 medium sweet potatoes
  • 4 small red potatoes
  • 2 small sweet onions
  • 3 medium beets
  • 2 Tbsp. Safflower oil
  • Sea salt
  • Black pepper
  • Handful of parsley

Pre heat your oven to 425.

Please buy organic….Peel the carrots, sweet potatoes, and sweet yellow onions.  Chop the carrots into smaller size pieces (because they take a little longer to bake) than the sweet potatoes, chop the onion into large pieces.  Chop red potatoes into the same size as sweet potatoes, leave skin on.  Toss these in a mixing bowl with the safflower oil, and season with sea salt and black pepper. Now, get your kitchen gloves out and a dish towel that you don’t really care about.  Lay down the towel and put on the gloves to peel and chop the beets.  Chop these the same size as the carrots.  Add to mixing bowl and give a quick toss.  In an oiled baking dish spread out the roots.  Cover with foil and bake for 50 minutes.  Take out of the oven, remove foil and test a piece of carrot or beet to see if they are fork tender.  If so, it’s done! If not, replace foil and bake another 10 minutes.  Top with some chopped parsley for a healthy, hearty plant based dinner.  I like to serve them over a bed of chopped romaine to round out this deliciously simple meal.


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