Thursday, October 1, 2009

Roasted root vegetables

The weather is a changin'. The crispness in the autumn air just makes me wanna stay indoors, wrap myself in a snuggie (I kid, I haven't delved into the realm of snuggie-dom yet, though I am tempted. I mean seriously, you can change the tv channel without your arms getting cold. And now there are animal print ones! Genius!) Anyways, I digress from my snuggie tirade. My point is that all I want to do is roast some good vegetables. Roasting is seriously the easiest culinary trick to make boring, bland vegetables taste so mouth-wateringly delicious.

For this batch of roasted veg, I had on hand turnips, sweet potatoes and red potatoes. I warmed up the oven to 350 degrees and then started choppin the tubers into about one inch thickness all around. Some came out in different shapes because of the various sizes of root veg, but they should all be about the same size for even cooking.

I put them on a baking sheet with a good amount of extra virgin olive oil. Enough to really get them slathered well. Then I just added some salt and dried thyme and a bit of paprika. I didn't have any fresh herbs on hand, but obviously that would have made them even better. I kept them in the oven for about half an hour. I never really time it, I just check on them periodically til they look cooked through and a bit golden.

That's it. I added some black pepper, let them cool for a bit and then dipped them into some hummus from Sahadis. So good. The creaminess of the hummus is a great compliment to the earthy starchiness of the vegetables. Super easy dish!

1 comment:

  1. Now I know what to get you for you birthday! Turning on the oven to roast vegetables also warms up the house . . .