Tuesday, December 16, 2008

roasted root vegetables

potatoes, squash, beets, carrots, parsnips, garlic, or any other root vegetable
olive oil
fresh thyme (dry is ok)
fresh rosemary (dry is ok)

Chop your root vegetables in to small chunks. If you are mixing multiple types of root vegetables, you need to make sure that the different vegetable types will take the same length of time to cook. To accomplish this you may have to make different-sized pieces depending on cooking time. Carrots and parsnips should be cut in small pieces (little rounds, not large chunks unless you hve a lot of time). Beets need medium-sized pieces (2 or 3 centimeter cubes). Potatoes need 3-4 centimeter cubes. Some squashes cook fairly fast and you can get away with even larger pieces, but I don't recommend it; squash tastes really good when it's been cooked a long time because it caramelizes.

Put your vegetables in a large baking dish. Pour in olive oil - enough to coat each piece of vegetable lightly, and leave a little bit on the bottom of the pan. Mix up the vegetables so that every piece is completely covered with a thin layer of oil. Add salt, pepper, fresh thyme, and fresh rosemary. A little bit of vinegar also tastes good.

Bake the vegetables at 450 F. Allow at least 70 minutes; start checking on the veggies after 40 minutes. When a fork goes through very easily, they're done. Serve immediately - they don't taste nearly as good cold.

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