Preparation: 15 minutes
Cooking Time: 60 minutes
Roasted root vegetables have become my fall and winter mainstay. There’s nothing like the earthiness of roasted root vegetables to ground your energy and keep you warm on cold blustery days. I’ve discovered that the key to consistently delicious vegetables is roasting on very high heat with enough high-quality olive oil to coat all the vegetables.
- 1 large rutabaga (yellow turnip), cut into 2-inch chunks
- 3 medium beets, quartered
- 4-6 onions, quartered
- 2-3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1?2 teaspoon freshly ground pepper
- dulse granules
- juice of 1?2 lemon
Preheat the oven to 450°. Arrange the vegetables in a casserole dish (a glass Pyrex dish works well). Add the oil, salt, and pepper and mix well. Cook for 45-60 minutes, stirring occasionally for even roasting. Remove from the oven and sprinkle with dulse granules and lemon juice.
Just about any kind of root vegetable is delicious roasted. In addition to rutabagas and beets, try roasting any combination of carrots, parsnips, sweet potatoes, purple potatoes, and white potatoes. The tubers also can be cut into long, thick shoestring shapes for variety.