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Posts Tagged ‘roast vegetables’

While I love my organic vegetable box, I am apt to find myself overloaded with root vegetables come winter. And as much as I love eating carrots, beets, carrots, carrots, turnips, carrots, parsnips, and carrots yet again, I find they easily become boring mid-winter. I’m always looking for new ways to make them more exciting.

While planning a dinner for friends (and trying to use up my accumulated root veggies collection…), I remembered a simple, yet delicious dish my aunt and uncle served me most recently at Thanksgiving (thanks Liz&Dan!). They make a fabulous 7-veggie roasted root vegetable mix, combining the earthy combination of onions, celergy root, turnip, sweet potatoes, potatoes, carrots, and parsnips. To dress up the veg, they toss them not only in oil prior to roasting, but also balsamic vinegar, which results in a delightful glaze.

This dish is easy to prepare, but requires some time to peel and chop the root veg. My aunt and uncle usually leave out beets, as the vibrant red stains other vegetables, but beets are one of my favourites, so I tried this recipe with candy cane beets.  It worked out great if you can get your hands on some (no staining!) or golden beets would also be a good work around. I’m also a fan of roasted brussel sprouts, so included them in my mix.  Feel free to use whatever mix of vegetables you love. The leftovers are great reheated or served cold with some leafy greens.

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Balsamic-Glazed Roasted Root Vegetables

(serving size varies depending on the number of veggies you choose to include in the mix!)

Ingredients

Selection of root vegetables, peeled and cut into ~2 cm cubes:

  • Onion
  • Celery root
  • Turnip
  • Sweet Potato
  • Potato
  • Carrots
  • Parsnips
  • Beets (to avoid staining other veg, use candy cane or golden beets)
  • Brussels sprouts

Olive oil

Balsamic vinegar

Salt & pepper to taste

Mix of your favourite herbs, dried or fresh, finely chopped:

  • basil
  • thyme
  • oregano
  • rosemary
  • parsley
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Veggies ready to roast! 

Directions:

Preheat oven to 400 F.

Prepare root veggies by washing, peeling, and then chopping them into ~2 cm (3/4 inch) cubes. If using, clean and trim the Brussels sprouts and leave whole or halve if large.

In a large bowl, toss veggies with oil and vinegar and herbs to taste. Transfer to a large baking dish (e.g. 8×13 Pyrex) and bake for ~75-90 mins, or until vegetables are baked through and sides are browned. Stir roasting veggies every 20-30 minutes to cook evenly.

 

Bon appetit!

 

Catherine

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It’s a fact, potatoes can be like candy, as this recipe attests. They are treasures when cooked with care.

I love planting potatoes.  In the spring, I plant little chunks of potatoes I’ve neglected that have sprouted.  Then I slowly cover their growing shoots, day by day, so that they can have more earth in which to produce their tubers. Eventually, their flowers come out – they are beautiful!  And then the leaves dry out and shrivel, and it’s the very best time of all.  The dig!  I don’t know what it is about harvesting potatoes that makes it so exhilarating. Perhaps digging into the ground and coming up with copious amounts of treasure (potato) is just so reminiscent of my childhood.  Perhaps it’s the sheer and utter amazement at how many potatoes can come from one little cube I planted.  Or perhaps it’s something entirely different. I look forward to planting a garden, soon – hopefully.

I especially love little young potatoes that are available in the spring and early summer.

The rest of this meal was inspired by the colours I had available in my fridge. There was purple cabbage, orange carrots, and green leeks. I really wanted the cabbage to stay purple, so I drizzled a lot of lemon juice all over it (the betacyanin pigment that gives it its colour is pH and temperature sensitive).  It did the trick!

Ingredients (1 meal for 2 people)

-1 lb baby yukon gold or red potatoes
-1 large carrot, peeled and cut into wedges
-1 leek, dark green parts removed, washed well, and sliced in half lengthways and then each length cut in half again
-4 red cabbage wedges, 1 inch thick, washed then covered in lemon juice
-a handful of parsley leaves, finely chopped
-2 Tbsp olive oil
-3 Tbsp butter
-1/2 tsp salt + more to taste

Directions

Preheat the oven to 400F.  Wash the potatoes, and place them in pot with water that just covers them.  Add a pinch of salt, and bring to a boil.  Boil the potatoes for about 10 minutes, then drain them and drop the butter into the pot with the potatoes and swirl it all around until the butter melts.

While the potatoes are boiling, wash and prepare the vegetables.  Place them in a baking dish where they can be laid out in a single layer.  Drizzle olive oil all over them.  Drizzle extra olive oil over the leeks, with the cut-side up. Sprinkle sea salt over it all, and place it in the oven.

Once the butter has melted and has coated all the potatoes, place this in another baking dish, and sprinkle with sea salt.  Add these to the oven as well, and cook all the veggies for 30-40 minutes, until they are golden.  When done, remove them and serve them with fresh parsley.

This is one of my very favourite ways of making potatoes.  I hope you like them too!

-Sitelle

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