Jan 1, 2014 03:53PM flannelette wrote:
Here's my latest fave, easy, delicious, cheap, and you can make a ton of it to eat all week hot or cold:
ROASTED ROOT VEGETABLES - makes them all incredibly sweet & delicious
set oven to 425 & get out a large shallow roasting pan or cookie tray. You can line the bottom with parchment paper if you like.
get out your potato peeler and peel as many beets as you like. cut them into uniform chunks (not too large, please as beets are very,very hard & take a long time to bake. certainly not larger than 1" square at most) dump the beets into a bowl, slosh on olive oil, dump into the roasting pan or tray and put in oven. set timer for 15 minutes. do not cover.
now do the same with as many carrots as you'd like, trying to keep sizes same as the beets. dump the carrots into the oily bowl, slosh around, add more oil if needed, and when the timer goes off add them to the cooking beets - spread all so it's one layer deep - stir around a bit. set the timer for another 15 to 20 minutes (carrots are hard, too)
now do the same with some yams. yams cook much faster than the 1st two. when timer rings add yams to the veggies & bake about another 15 minutes, stirring now & again & starting to watch for signs of over-baking, like edges of beets blackening. don't want them undercooked, but nicely sizzled & shrunk - I can't be exact with times. try to keep only 1 layer deep.
add s & p if you like - I find them perfect without. For other veggies you'd have to get to know how hard each one is and in what sequence to add so they all finish baking at the same time. Eat these hot, or later cold as a snack, or nuke them up again with another meal for hot. i can't get enough, that's why I make a ton.
Another great summer combo is zucchini, vidalia onions and red peppers - actually done best on a BBQ in one of those veggie basket things