Roasted Root Veggies
It’s the holiday season!
This post comes a week after Thanksgiving in the US, which is one of my favorite holidays. It’s a time to see family and friends, but more importantly, there is so. Much. Good. Food. SO MUCH! This year, I made the apple tart I posted earlier in the month, but I also made this roasted root veggie recipe as a side dish. The original recipe I found is in the book, Run Fast. Eat Slow. By Shalane Flanagan and Elyse Kopecky. It calls for chickpeas, and I’ve made this with them before, but I left them out for Thanksgiving. The dressing on this really makes it, so don’t skip it! If you’re more of a creamy dressing kind of person, just add 2 tablespoons of tahini, and you’re good to go. Whether you’re serving this as a side dish or as a salad over arugula or mixed greens, this may just become a delicious staple in your winter recipe rotation. Plus, the leftovers make amazing home fries for breakfast the next day! I’ve included instructions and ingredients for that as well.
In the spirit of Thanksgiving and the holiday season, I would like to say how grateful I am to anyone who reads these posts. I love to cook, create, and explore new options, and this has largely been a passion project for me and me alone…But I really love sharing it with all of you. Or you, singular, who knows. Thank you for stopping by my corner of the internet. It’s appreciated more than you think.
Much love and wishes for a merry holiday season,
-S
Ingredients:
2 lbs (ish) root vegetables (Potatoes, carrots, purple turnip, yellow turnip), peeled and cut into 1 inch pieces.
2 tbs olive oil
1 tsp cumin
1/2 tsp sea salt
1/4 tsp chili powder
1 red onion, cut into wedges
Dressing:
1/3 cup olive oil
1/4 cup apple cider vinegar
1 tbs dijon or spicy brown mustard
1/2 shallot, minced
1/4 tsp sea salt
1/4 tsp black pepper
Method:
Preheat oven to 425° and lined a baking sheet with foil or parchment paper
In a large mixing bowl, combine the root vegetables and oil until everything is evenly coated.
Add the cumin, salt, and chili pepper and mix until coated.
Spread vegetables on baking sheet and roast for 30-40 minutes, stirring every 15 minutes. After the first 15 minutes, add the onions to the pan and return to oven.
Meanwhile, make the dressing.
The root vegetables are done when they are easily pierced with a fork and evenly browned. Transfer to a large bowl and drizzle dressing over the top before serving.
Serve as a side or as a salad over arugula or mixed greens
**Bonus!
Leftovers of these veggies also make delicious home fries!
Add olive oil to a skillet and add veggies.
Add desired about of paprika, salt and pepper and stir until evenly coated.
Cook until crispy, and enjoy!