Roasted Root Vegetables & Greens Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Root vegetables (beets, parsnips, rutabagas, turnips, etc.),
Olive oil,
Salt,
Pepper
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Directions: |
Directions:Cut off the greens (if still on the root), and set aside. Cut off the "tail" of the root. Using a peeler, peel the outer layer off the vegetable. Rinse under cold water. Cut long roots laterally and then transversely if necessary. Try to end up with pieces of more or less the same size.
Put in a roasting pan and douse with olive oil. Using your hands, make sure both sides of the roots are coated. Then generously season with kosher or sea salt and freshly ground pepper. Multi-colored peppers (red, green, etc) are particularly good for this use.
Place cut side down in the roasting pan. Roast for 10 minutes at 450 degrees. Using tongs, turn over and roast another 5 minutes. Check with a fork to see if they are done ("al dente" is just fine). Serve.
If the vegetables came with greens still on top, DON'T THROW AWAY. They are fantastic as a side dish. Rinse the greens very well to remove all dirt and sand. Cut into 2 inch pieces. Bring a large pot of water to boil (salt added). Boil the greens for only 1 or 2 minutes. Drain. Season with a little salt and pepper (and a squeeze of fresh lemon is great). Use other spices or a splash of olive oil if you'd like. Serve immediately to maintain the freshness.
This should be a revelation to you--that something people routinely throw away can be this good! |
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Personal
Notes: |
Personal
Notes: This is a personal gift to you.
For most people, root vegetables (beets, parsnips, rutabagas, turnips, etc.) merit a big "Ugh!". But they shouldn't; they are really delicious and good for you and incredibly easy to prepare. The key words are "Don't Boil; Roast."
Beets in particular are fantastic when they are roasted. Don't be scared off--Do it!
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