WARNING: COLOURFUL POST
Wondering the local farm market I came across a rainbow of produce. I couldn’t resist. All the root veggies were screaming, “Buy me!” Tonight’s dinner would be a nice steak with a side of roasted vegetables which doubled as a piece of art.
I started by preparing all the vegetables. I washed, peeled, and cut all the roots into similar sized pieces so they would bake evenly.
Preparing the vegetables is the time-consuming part but the good news is you can prepare them a couple days in advance and store them in a sealed container. The size you choose to cut them will determine the length of time in the oven. For this recipe, cut pieces about 1-1.5 inches.
When you are ready to bake, toss the vegetables with 1/2 a squeezed lemon, 4 minced garlic cloves and 2 Tbsps of olive oil. Spread them on a lined oven tray. I always use a baking mat.
Bake at 400º for 15 minutes. Turn the vegetables and then roast for another 15 minutes. This allows the caramelizing on more than 1 side of the vegetables and prevents them from sticking to the tray. If you want them to be more caramelized you may wish to keep them in for longer. If you have chosen to roast larger pieces, test the softness of the potato and bake longer according to your preference.
Season with a bit of salt and pepper once they are finished roasting and serve warm.
Roasted Root Vegetables
4 small purple potatoes
1 purple yam
8 heirloom carrots
4 small beets
1/2 lemon, juice only
4 garlic cloves, minced
2 Tbsp olive oil
salt and pepper to taste
1. Wash, peel and cut vegetables into even sized pieces.
2. Toss the vegetables in olive oil, garlic, and lemon.
3. Bake on a flat, baking sheet at 400º for 15 minutes.
4. Flip the vegetables.
5. Bake for another 15 minutes.
6. Season with salt and pepper and serve.
*times will vary depending on size of vegetables and how caramelized you wish the vegetables to be.
Protein 5.5 g