Louisa is here again today with a healthy and autumn-y dish. Roasted vegetables are one of my favorite comfort foods and I love the way she prepares them. (I love the way they make my kitchen smell too while they’re cooking.) Definitely cooking these up this week!
Recipe: Roasted Root Vegetables
By: Living Lou
If I’m being completely honest, there is really only one thing that I love about cooler weather, the food. Soups, stews and anything roasted. In this case, we’re specifically talking about roasted root vegetables. Yes, it’s time to get those ovens working, friends!
Have you ever tried roasting vegetables? If not, add that to your goals for this week. This recipe couldn’t be any simpler or more perfect for these cooler October evenings. Roasting vegetables is one of those skills that everyone should have, throw your veggies with a little olive oil, sea salt and pepper and pop them into the oven. Not only are they healthy (which means you’ll feel pretty great about eating them) but they also taste pretty phenomenal. I’m on a huge sage kick, so I decided to toss these veggies with some fresh sage. Trust me, this is what you will want to eat all week. I like to make a big batch of roasted vegetables on the weekend or on Monday and eat them throughout the week.
1. Re-purpose your meals!
This is something that I’ve been working on recently, finding new ways to jazz up my leftovers. In terms of roasted veggies there are a bunch of things you can do with them. Add them to a salad or mix up with quinoa for a perfect school or work lunch, you can even add some vegetable broth and blend them up for a roasted veggie soup.
2. Chop vegetables in uniform size
It’s important to keep the size of your vegetables consistent so they cook evenly (you don’t want to end up with really mushy sweet potatoes). It’s fun to vary the shapes of your vegetables, but try to keep their size uniform.
Roasted Root Vegetables
2 carrots, sliced
2 medium sized potatoes, chopped
1 medium sweet potato chopped
1 parsnip, chopped
1 onion, sliced
2 cloves garlic, roughly chopped
2 tbsp olive oil
4 fresh sage leaves, minced
salt & pepper to taste
1. Preheat oven to 425.
2. Toss vegetables and garlic with olive oil. Sprinkle with sage leaves. Season with salt and pepper.
3. Dump onto roasting pan, and cook for 30 minutes.