Yummy Baked Root Vegetables

December 28, 2010

Here’s a yummy, fast and easy recipe for roasted root vegetables. The key is cutting uniform thickness so everything cooks at the same time.

Preheat oven to 350°.

Wash fingerling sweet potatoes, carrots, onions and parsnips by gently scrubbing with vegetable brush and water. The carrots, parsnips and onions came from my garden! Farmers Joanie and Mark from Wild Carrot Farm grew the sweet potatoes.

Cut into long, thin slices.

Line baking sheet with unbleached, chlorine free parchment baking paper. (Remember you can compost this paper!)

In separate bowl, toss vegetables with mixture of 2-3 tablespoons grapeseed oil, 1/2 t salt, any spices you love. Then spread on baking sheet. Put in oven for 15-25 minutes, turning and tossing occasionally.

Vegetables are done when easily pierced by a fork.

My friend Nance likes to shake some curry powder on her roasted vegetables.  Jane likes her spicy rub sprinkled on. Here’s my dinner plate with toast and smoked salmon, broccoli and collards,  roasted root vegetables, millet croquette, some grated daikon, arame and sauerkraut:

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2 Responses to “Yummy Baked Root Vegetables”

  1. Teresa Says:

    What a gorgeous meal….perfect time to cook with all the snow on the ground!


  2. I’m crazy about salmon too. What do you think about farmed vs. wild salmon? Any preference?

    How can you tell the difference if they aren’t labeled?

    Kelsey


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