Veggie bakes are a great way to use those veggies that fell through the cracks in the fridge. It comes together easily and the oven does all the work- it took 1.5 hours but doesn’t need much baby sitting.
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Roasting these root veggies are all about the CARAMELIZATION – that’s where the natural sugars in the veggies start to brown and give that caramel color and sweet flavor (without adding any sugar). Don’t be shy to turn off the oven and leave them in the oven an extra 20 minutes to maximize caramelization.
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Here’s the root veg combo and herbs I used. (So good for a veg bowl the next day with quinoa but I like eating them cold 😄). Feel free to use other root veg like potatoes or more onion.
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My method is to add some liquid and cover with foil the first part of cooking so the veg cooks internally without browning too fast. The liquid prevents them from getting tough, too. Then uncover them to evaporate moisture and let the natural sugars in them start to brown.
Happy cooking!
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Roasted Root Veg
Ingredients (Serves 5-6):
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• 4-5 parsnips
• 4-5 carrots
• 1 huge beet
• 2 celery root
• 3 small branch rosemary
• 4 sprigs fresh thyme
• 1 garlic clove, minced
• ¼ red onion, sliced
• ½ cup water
• 2 Tbsp. Red wine vinegar
• 2 Tbsp. Olive oil
• ½ tsp salt
• few cracks black pepper
Directions:
Preheat oven to 375 F.
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Peel and cut all veg into large chunks. Place in a 13×9 baking dish. Add everything together and toss. Cover with foil for 45 minutes and bake. Then lower oven to 350 F. Remove foil and bake another 30 minutes or until beets are fork tender. Toss every 15 minutes to prevent burning. For extra caramelization, turn off oven after beets are cooked and leave in the oven 10-20 minutes.
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