January 13, 2010: Roasted Root Vegetables

Winter is the time to consider root vegetables, that is if you want to remain true to what the season offers in fresh, local produce. I have to admit, my mind has been wandering and day-dreaming about the zucchinis, bell peppers and sweet tomatoes of the summer garden. Although summer produce is readily available in our supermarkets from farms in another hemisphere, each mile it has to travel to get to my kitchen diminishes its taste and quality.And need I mention the uneasy feeling I get in my gut from the carbon footprint made by this jet-set commerce?

So, let's get back to winter and rejoice in the hearty vegetables harvested from local farms during these months of shorter days. They are fresh, full of nutrition, flavorful, and reminders that the Earth never forgets to provide for us. Beets, parsnips, carrots, yams, sweet potatoes, white/red/purple potatoes, onions, turnips, and rutabagas. What a colorful spectrum they produce! Sliced and drizzled with olive oil and sprinkled with salt, pepper and herbs, then roasted, they make a lovely side dish for a stew or could be the centerpiece of a vegetarian meal.

ROASTED ROOT VEGETABLES

1 bunch beets, peeled and diced
2 to 3 parsnips, peeled and sliced
2 to 3 carrots, peeled and sliced
2 to 3 potatoes (any variety or combination thereof), peeled and diced
2 to 3 turnips or rutabagas, peeled and diced
1 or 2 yellow or white onions, peeled and cut into wedges
Olive oil
Salt and pepper, to taste
Chopped fresh herbs (thyme, rosemary, sage), if desired

Preheat oven to 400 degrees F.

Place the vegetables in a baking dish large enough to hold them without crowding. Drizzle olive oil over the vegetables. Sprinkle with salt, pepper and chopped herbs. Toss to mix. Put in oven and roast, stirring a few times during the baking, for 30 to 45 minutes, or until the vegetables are tender.

*Sometimes I add a sprinkle or two of raw sugar before roasting to caramelize the vegetables.

*By the way, use whatever combination or amount of vegetables you desire. Simply use the recipe as a guide to create your own dish!

*I have one last idea to share. Shave some Reggianno Parmigiano over the vegetables before serving. The saltiness of the cheese perfectly complements the sweetness of the vegetables.