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Lilly’s Table

 
 
© Lillys-Table.com Photo of Roasted Roots
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roasted Roots

 

One of the easiest ways to get a delicious vegetables side is to chop up your favorites into even pieces, about 1/2 to 1 inch cubes. Then toss together and roast until they are tender goodness. The ingredients listed are a few of my favorites, but use the seasonal roots you have available to you. Most roots cook evenly together at the same temperature and time. If they start getting too much color, but are still hard, reduce the heat of the oven, toss and continue cooking at a lower temp.

Ingredients

  • 1 turnip
  • 1 celery root, or rutabagas or your other favorite roots
  • 1 sweet potato
  • 1 beet, any color, although the red ones will stain your other veggies
  • 2 carrots
  • 6 radishes, more or less
  • 2 tablespoons olive oil, or more as needed
  • 1 teaspoon salt
  • 1 pinch black pepper, fresh ground, to taste

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 400.

For any of the round roots (such as the turnips, celery root, rutabagas, beets) cut the ends off until they can rest stable on your cutting board. If the skin is thin (beets + turnips), peel it with a vegetable peeler. If it is thicker such as with rutabagas, some turnips, and celery root, hold your knife close and cut from the top rounding over the side to the bottom. Flip over and cut away any remaining skin. Cut into 1/2 to 1 inch slabs. Cut again into 1/2 to 1 inch matchsticks and then finally into 1/2 to 1 inch pieces.

For the carrots, parsnips or similar longer roots, simply peel the skin away with a vegetable peeler. Cut into 1/2 to 1 inch rounds or cut larger rounds in half.

The radishes usually just need their tips cut off. Peeling is unnecessary.

Toss the roots with the olive oil, salt and pepper. Spread on a baking sheet and roast for about 15 minutes. Toss on the pan and continue roasting checking and tossing every 10-15 minutes until they are tender to the bite.