Sunday, February 8

Roasted Root Vegetables

Cook Time: 1 hr
Serves: 4-6

8 to 10 medium sized carrots, peeled, trimmed and cut into large cubes (I used orange, yellow and purple carrots to give the dish a variety of color!)
1 to 2 large parsnips, peeled, trimmed and cut into large cubes
1 celery root, peeled, trimmed and cut into large cubes 
1 to 2 large beets, peeled and cut into thick wedges 
4 garlic cloves, peeled
2-4 sprigs of rosemary 
Salt and pepper
Olive Oil
Gorgonzola cheese
1/3 cup toasted pecans

1. Pre-heat oven to 400 F
2. Peel, trim and cut root veggies to equal sizes
3. Put the carrots, parsnips, celery root, garlic and 2-3 sprigs of rosemary in large baking dish. Season well with salt and pepper, drizzle generously with olive oil and toss with your hands to coat evenly. 
4. In a separate baking dish, do the same as above for the beets. I've learned cooking the beets separately will help keep the original color in the dish, as beets tend to turn everything red!
5. Bake in the oven and cook, stirring occasionally.
6. Cook for about 45 min or until they are tender and golden brown.
7. While vegetables are cooking, toast the pecans on low-medium heat and sprinkle with cinnamon. Cook until crispy, golden brown. Set aside.
8. When veggies are done, add pecan and sprinkle with desired amount of gorgonzola. Note: Whole30'ers, don't use gorgonzola. 
9. Plate hot and enjoy!

We had the root veggies with pork tenderloin and sautéed apples. Delicious!

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