Tuesday, November 2, 2010

Roasted Root Vegetables

These do not look like they should taste this good.
They don't even sound like they should taste this good - root vegetables aren't exactly sexy or exotic.
But oh man.
When these babies were done, Jesse and I actually stood next to the stove and ate a full 1/3 of the pan, with our fingers.
I made them for Miles, because I like to have cooked veggies on hand as a baby snack, but suffice to say he hasn't gotten his fair share.

Roasted Root Vegetables
Serves 4-6 normal people, or 1-2 us

The original recipe (we adapted a bit) comes from Asparagus to Zucchini, one of our favorite cookbooks. It's arranged by vegetable, so it's great for using up our CSA veggies.

Carrots, sliced vertically then in chunks
Rutabaga, peeled and cut into chunks (parsnips, turnips or even sweet potato would be nice, too)
Olive oil
Sea salt
Balsamic vinegar (good balsamic is key here)

Toss veggies with olive oil and sprinkle liberally with sea salt
Roast at 500 until very cooked - the skins of the carrots will shrivel and then kind of caramelize, and the rutabaga will look almost (but not quite!) burnt. Roast the carrots and rutabagas in separate pans - I used the same pan and had to pick all the carrots out when they finished before the rutabagas. Ridiculous.
While still hot, toss with a glug of balsamic.


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