Blog Recipes

Roasted Root Vegetables

My grandma was born in Tomah, Wisconsin. I inherited her mother’s cookbook, The Tomah Cook Book, second edition, 1914. Under Vegetables, it says, “We now come to the root of matters.” Cute. Then it goes on, “The rule for vegetables is always the same. Wash in cold water, cook in boiling water.”

What a hoot! It’s a wonder my grandma ever ate her vegetables!

While I am not opposed to boiling as a cooking method, the last 106 years has proven that we have many choices for preparation. Roasting vegetables in the oven is a great option and one of my family’s favorites. The roasting process softens the vegetables while crisping their edges, resulting in a pleasing texture and flavor.

Use whatever root vegetables you like. I chose this medley for its color variation. It’s a showstopper. It’s easy to make, nutritious, beautiful, delicious and not boiled. THAT is the root of the matter!

Potatoes, scrubbed or peeled
Beets, peeled
Carrots, peeled
Onion, coarsely chopped (optional, add half way through the baking time)
Olive oil
Granulated garlic
Parsley, fresh chopped or dried

  1. Prepare an amount of vegetables appropriate to the number of people you are serving.
  2. Dice potatoes, beets, onions and carrots into bite sized pieces. Keep onions separate.
  3. Place potatoes, beets and carrots in a large bowl. Drizzle with olive oil. Sprinkle with salt, pepper, granulated garlic and stir together. Season onions separately.
  4. Pour into roasting pans and roast in a 425°F oven for 45 minutes, stirring half way through the baking time. If desired, add onions for the remainder of the bake time.
  5. Sprinkle with parsley and serve.

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