Filed under: Cooking/Food | Tags: beets, community supported agriculture, CSA, okinawan sweet potato, roasted root vegetables with rosemary, turnips
If it weren’t for purchasing the box of CSA (Community Supported Agriculture) veggies, I would never thought to make some of these vegetables as they are out of my normal cooking repertoire.
Tonight the star dish was roasted root vegetables. And in the supporting role was flounder fillet with lemon and dill. I never knew how easy it was. It was simply chopping up the vegetables, toss it with a marinade of sort, and let the oven do all the work! Can’t be simpler than that.
Roasted Root Vegetables
- 1 medium size turnip, chopped into chunks
- 3 medium size fresh beets, chopped into chunks
- 2 jumbo carrots, chopped
- 1 celery stalk, chopped
- 1/2 large red onion (or 1 medium), chopped into large wedges
- 4 cloves of garlic, peeled but leave whole
- 1 medium okinawan sweet potato (or purple sweet potato), peeled and chopped
- 3 small red potato, scrubbed clean and chopped
- 2 medium sprigs of rosemary, washed and coarsely chopped
After cutting everything, put into a large bowl for mixing with the following:
- 4 tbsp balsamic vinegar
- 2 tbsp honey or maple syrup
- 1/3 cup extra virgin olive oil
- 1/2 tsp kosher salt (more if needed)
- freshly ground pepper
Coat vegetables with marinade and spoon veggies onto foiled baking pans. Preheat oven to 400ºF, place baking pans into oven for 45 min to 1 hr. Turn vegetables after first 30 minutes. Bake until veggies are brown and caramelized, but not burnt. Transfer to serving dish and ENJOY!
The dish was amazingly satisfying. The beets retained its crunchiness, a nice contrast to the softened sweet potato, which is sweet like candy with a starchy texture, which is a nice contrast to the juicy turnips. You get the idea. It’s good and good for you.
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