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Sheet Pans of Root Vegetables

A roasted chicken and an assortment of root vegetables was on the menu last night, a recreation of what was on the menu yesterday for the shoot.  It looks like I was cooking for a party, but it was just us two.  These make great left-overs–reheated for breakfast with eggs, diced smaller and added to salads for lunch, purée into making soups.  So I like to make a big batch, plus we love to leave a yummy meal or two in the fridge when we depart for fab caretaker Bill.

Truly, could not be simpler.  Get the oven heated to 400 while you cut up things.  I quarter most and some I leave whole, like the carrots.  Liberal use of extra virgin olive oil, salt & pepper over all.  Then with clean hands really get into it by moving it all around and make sure every part is covered in oil, as this will help cook and not burn things, and give a tasty caramelized flavor to all.  Done.  Into that hot oven for half an hour, then turn all, put back in for another 15, check and pull out what is done, and continue cooking until all are to your liking.



 

 

Root Vegetable LOVE

20160111-090503.jpg It is that time of year when root vegetables are the star. This is my super, super easy ‘roast them all in one pan’ recipe that I do often in Winter because it is so hearty & satisfying. Last night I plunked a chicken to roast on top of all the below to make it a one pan Sunday supper. But these roasted root vegetables are also so good served with a piece of fish, a fried egg, or just as they are as a vegetarian option with a salad. Ease is the key with this. I just wipe down the outside of the veg with a damp towel to make sure they are clean. I leave the skin on them all. Here goes.

Turn the oven on to 400 while you start chopping. Turnips, rutabaga, parsnips, sweet potatoes, and Yukon gold potatoes are my favorites. Use the ones you like or can find. Cut all the above into similar sized pieces so they cook evenly. I aim for 2 bite sized pieces. Add all to a baking pan. Give a healthy smattering of extra virgin olive oil over the the whole lot. As well as a good amount of salt & pepper. Either with your hands or a big spoon, mix all around to make sure everything is coated with the trio. Put pan into oven. Check every 15 minutes, stirring things around to avoid sticking or burning. At the 45 minute mark check for doneness. An hour is what I always plan on, but it will vary depending on the size of the cut-up veg. Truly, this could not be easier. The sweetness and heartiness of the root vegetables make this a go-to time and again during the chilly months.

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