Radical Roots

roasted root vegetables

Do you like root vegetables? You probably do and don’t even know it. Examples are potatoes, onions, and carrots. This recipe, though, ventures beyond the common veggies and gives two other roots –  parsnips and rutabaga – a spot in the limelight. Be adventurous! Give these radical roots a try.

 Roasted Root Vegetables

1 pound parsnips, peeled and cut into 1-inch pieces
1 pound rutabaga, peeled and cut into 1-inch pieces
1 pound sweet potatoes, peeled and cut into 1-inch pieces
1 1/2 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Combine vegetables in a large bowl, and add olive oil, salt, and pepper. Stir well to coat. Spread out on two large baking sheets, being careful to spread the pieces out so that they don’t overlap. Roast 15 minutes, stir, and return to oven. Roast 15 minutes more. You may serve vegetables at this point if you want them a crispy on the outside but slightly soft on the inside. Cook for another 15 minutes if you like a crunchier texture.

Yield: 8 servings (serving size: about 1 cup)

Recipe Notes

  • Other vegetable ideas are carrots, potatoes, red potatoes, and/or turnips.

Comments

  1. This seems easy enough that even -I- could do it. I’m putting rutabega, parsnips, and sweet potato on my grocery shopping list for today!

  2. Let me know how it goes, Fawn!

  3. Ok, made these last night, and they were awesome! Even Craig ate them. Callen munched the parsnip and sweet potato while I was slicing them! I did have to laugh when I was buying the parsnip and rutabega – the cashier asked me what the “white carrots” were, and when she plopped the rutabega on the scale, she said, “this is a turnip, right?”

  4. Kristen I love your blog! Some people may think recipes make the fast about the food. But to me it makes it easier for me to decide what I want to cook quickly and not obsess over it.