 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
This is a hearty side of root vegetables. You may add or substitute turnip, winter squash, brussel sprouts, or sweet potatoes to this. You may also top with grated sharp cheddar and/or toasted hulled pumpkin seeds (pepitas) to it. Ingredients:
8 small red beets or 8 small golden beets or 4 large beets, scrubbed and trimmed |
4 medium parsnips, peeled and cut in 3-inchlengths |
6 large carrots, peeled and halves lengthwise |
coarse salt |
fresh ground pepper |
2 tablespoons fresh rosemary leaves |
1/4 cup extra version olive oil |
Directions:
1. Heat oven to 450.
2. If you used large beets, cut in halfs or quarters. Leave baby beets whole. Place beets on parchment lined foil and drizzle with 1 Tblsp olive oil.
3. Wrap foil and roast until tender when pierced with knife tip, about 30 to 45 minutes for small beets, up to 1 !/2 hours for large. Don't overcook. Roast until just tender, not shriveled up.
4. Let cool. Then rub skin off with paper towel or clean damp cloth.
5. Roast other vegetables: Toss shallots, parsnips, and carrots in a large bowl with the remaining oil.
6. Season with salt and pepper.
7. Spread in even layer in rimmed baking sheet lined with parchment.
8. Sprinkle with rosemary.
9. Roast about 30 minutes, turning once. Vegetables should be tender and golden.
10. Arrange all vegetables on plate or put in casserole. Top as desired. May be made ahead and rewarmed.
|
|