Sunday, March 25, 2012

Roasted Rosemary Root Veggies

Sometimes you just get tired of eating potatoes or carrots and need a change of side. There are so many different root vegetables out there to try. They might not all be a favorite, but it is worth a try to find what you like best.

Makes about 3 servings


2 rutabagas
1 large turnip
2 parsnips
2 tsp olive oil
1 tsp of fresh/dry rosemary or Italian seasoning
salt & pepper to taste

I recommend par-boiling these veggies before crisping in the oven. Fill a pot with water, add a pinch of salt, and let boil.  Preheat oven to 350 degrees.

The skin can be tough on turnips & rutabagas so I take a knife and cut around the outside, sometimes peelers don't take enough off. Parsnips are similar to carrots, so a veggie peeler will work on those. Cut everything into similar sized pieces so things cook evenly, but consider leaving the turnip pieces a bit larger since those tend to cook faster. 

Carefully put pieces into the water and let boil for 8 minutes, or until a fork will pierce the veggies. Then drain off and spread out on a tin foil lined baking sheet. Spray or drizzle oil over everything then sprinkle with salt, pepper, and herbs to taste and toss to coat. 

Bake until golden, about 15 minutes.