Eating Fabulously, Christopher Stewart, recipe, roasted root vegetables
Photo via Arsh 

With fall right (in our faces) root veggies are appearing and Im excited. One of my favorite ways to eat vegetables, I love to toss a big bowl of various veggies in salt, pepper and oil and roast until crispy. I don't think the whole bowl ever makes it out of the kitchen. In fact I know it doesn't, especially when I add a touch of honey or brown sugar at the end of the roasting process for a slight sweetness.


1/2 bag of carrots, peeled, cleaned and cut into quarters length wise

1/2 bag of parsnips, peeled, cleaned and cut into quarters lengthwise

2 sweet potatoes, peeled and cut lengthwise to match the size of the carrots and parsnips

6 cloves of garlic, peeled

4 shallots, peeled and sliced in half

1/2 bunch of fresh thyme leaves

salt and pepper

olive oil

honey or brown sugar, optional

Toss all quartered vegetables with olive oil and salt and pepper and thyme in a bowl and spread evenly on a baking sheet. Place in a 400 degree oven and roast till vegetables turn brown and slightly crispy. Serve as a side dish along with your favorite meat, or eat just as they are.

No comments

Post a Comment


This site uses cookies from Google to deliver its services - Click here for information.

Professional Blog Designs by pipdig