Well I had to try it. It was so good! So now I mix up what I roast to get the most out of the veggies I wouldn't normally eat on their own whether it be baked or steamed.
Here's one of my favourite combinations and adds lots of colour to your plate.
White potatoes, sweet potatoes, beets, parsnips, carrots, onions and garlic. Loads of colour, lots of flavour.
One of the best outcomes from roasting vegetables is that they caramelize. So they get sweeter. What kid wouldn't love them done this way? It doesn't matter how many I make, we never have any leftover.
Give this a try next time you make a roast, barbecue or take the rest of your dinner from a box in the freezer. This is a great compliment to any meat dish from fish to pork, beef to chicken.
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| Mixed root veggies are a great winter side dish Photography • Caroly McLeod-McCarthy |
• 4 med. white potatoes, cut into large pieces, skin on
• 2 sweet potatoes, peeled and chopped into one inch pieces
• 4 large carrots, peeled and cut into one inch pieces
• 4 parsnips, cut into one inch pieces
• 3 med. beets, quartered then chopped in half
• 1 or 2 large white and/or purple onion
• 2 bulbs garlic, peeled
• approx. 2 tbsp. olive oil
• Salt and pepper to taste
Heat oven to 450˙F. Put all ingredients in a large bowl except beets. Add olive oil and toss. Spread veggies onto a large baking sheet. Add beets to bowl and toss with a little more olive oil and place beets in an around other veggies. Spinkle with a little salt and pepper.
Place tray in oven and roast for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Yum!
Please note that the yams will cook more quickly than the white potatoes, so best to have those pieces larger for even cooking. Other spices like rosemary, basil or your favourite mixed spice sprinkled with the salt and pepper is a great way to satisfy your own taste.
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