Roasted Root Vegetables

Root veggies get no love. I'll show you how to treat 'em right.

Ingredients

6 small red potatoes

4 carrots

3 turnips

2 beets

2 medium onions

1 large rutabaga

1 head of garlic

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 1/2 tsp kosher salt

bit of fresh cracked black pepper

handful of chopped dill

Directions

I'm aware that in a strictly botanical sense, most of these vegetables are not true roots. Potatoes are tubers, carrots are taproots, and onions and garlic are bulbs. But in culinary terms, these are all root vegetables. Ok.

Peel the turnips, beets, and rutabaga. I usually don't bother peeling potatoes and carrots, but I leave that up to you. Chop all the vegetables down to roughly the same size (I went with ~1" cubes, maybe slightly smaller). Smash all garlic cloves to remove the peels, and cut each into thirds (you want big pieces). Throw everything into a large bowl, except the dill, and use your hands to mix it all together. Place the mixture onto two large baking sheets (I like leftovers - cut this recipe in half if you don't). I wouldn't recommend putting tin foil on the sheets first, the starchier vegetables will stick. Put the sheets into a preheated 400° oven and cook for 20 mins. Remove from oven and give the veggies a good stir so that a different side is touching the pan. Increase heat to 430° and cook for another 15 mins. Take it out, add the dill and yer done.

I chose these particular vegetables because I like these particular vegetables. Use celeriac, parsnips, jicama, sweet potatoes, or whatever it is that you dig.

Suggested Album Pairing


Heart of the Congos, The Congos. Roots reggae.